•2 handfuls of spinach
1.Heat the oil in a large pan over a medium heat. Fry the onion until translucent
2.Use a food processor to blend the garlic and ginger into a paste
3.Add the ginger and garlic paste along with the green chilli to the pan and fry for 2-3 minutes
4.Add the tomatoes and spices to the pan and heat until fragrant
5.Add the lentils, coconut milk and stock and bring to the boil. Reduce the heat and simmer for about 20 minutes
6.Season to taste with salt and pepper. When ready to serve stir in the spinach until it is slightly wilted
7.Serve with roti and rice.