Indian-Style Lentil and Shrimp Stew

Ingredients:

• 3 tablespoons unsalted butter
• 1 large shallot, finely chopped
• 3 cloves garlic, crushed
• 1 tbsp + 1 tsp finely chopped peeled ginger root
• 2 plum tomatoes, cores removed and flesh finely chopped
• 1.5 tsp garam masala
• 1 cup dried red lentils
• 600 g shrimp, peeled and deveined (about 24 pcs.)
• 3 cups baby spinach
• 2 tbsp. unsweetened coconut cream
• 0.5 cup finely chopped fresh cilantro

Preparation:

1. In a large, wide saucepan or Dutch oven, heat 1 tablespoon of butter over medium-high heat. Add the shallot, garlic, and 1 tablespoon of ginger. Cook, stirring occasionally, until the shallots are soft, about 2 minutes. Add the tomatoes, 1/2 teaspoon of garam masala, a large pinch of salt, and a few grinds of black pepper. Cook, stirring, until the tomatoes are softened, about 2 minutes.
2. Stir in the lentils, completely coating them with the tomato mixture, then add 3 cups of water. Bring to a boil and cook, stirring occasionally, until the lentils are soft and thick, 12–15 minutes.
3. Meanwhile, toss the shrimp with the remaining 1 teaspoon ginger, 1 teaspoon garam masala, and a pinch of salt and pepper. Let sit for 10 minutes. In a medium skillet over medium heat, melt the remaining 2 tablespoons butter. Add the shrimp and cook, stirring, until cooked through, 3–5 minutes.
4. Add the spinach and coconut cream to the lentils and stir until the spinach wilts; season with salt and pepper to taste. Divide among plates. Top with the shrimp and any juices; garnish with cilantro.