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["Heat a small skillet over medium heat and add the cumin and coriander seeds. Toast them in the dry pan for 1-2 minutes until fragrant. Crush the seeds a bit with a mortar and pestle. (Or, place the spices in a zip-top bag and crush with a rolling pin.)", "Add the garam masala, paprika, salt, pepper, garlic, ginger, jalapeno and tomato paste and mash together, or pulse in a small food processor.", "Heat the olive oil over medium-high heat in a Dutch oven or stock pot. Add the onion and saute about 5 minutes, until softened and just beginning to brown.", "Add the spice mixture and cook, stirring constantly, about 2 minutes until fragrant.", "Pour in the tomatoes with their juices and stir, scraping up the brown bits on the bottom of the pan.", "Add the almond milk and cornstarch to a jar or container with a lid and shake until combined. Pour the mixture and the water into the pot and bring to a boil.", "Stir in the lentils. Reduce the heat to medium-low and simmer 35-45 minutes until tender. Add more water if the pot ever seems too dry.", "Stir in the spinach or kale and cook 2-3 minutes until wilted. Taste and adjust seasoning. Garnish with cilantro or parsley and serve with cooked rice.", "Combine the saffron and the water and let the mixture stand about 5 minutes so that the saffron can ""bloom"" (it's ready when the water becomes yellowish).", "Meanwhile, heat a small skillet over medium heat and add the seeds. Toast in the dry pan for 1-2 minutes until fragrant.", "Combine all ingredients and prepare the rice according to package instructions. (I throw it all in the rice cooker but the stovetop works too!) Fluff with a fork and serve."]
