Ingredients

• 400g tin cooked lentils
• 280g tin coconut cream
• 1 tsp minced garlic
• 1 inch fresh ginger
• 4 spring onions
• handful of baby spinach
• half bunch of fresh coriander
• 10 cherry tomatoes (or, you know, whatever you got)
• 1 tbsp vegetable oil
• 1 tbsp curry powder
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp black pepper
• 1 tbsp soy sauce
• 1/2 lime
• salt to taste

Method

1. drain tins
2. finely chop ginger, spring onions, tomatoes (in quarters), coriander (stalks only)
3. heat oil in a saucepan, fry the ginger, garlic and onions for 2 minutes
4. add coriander, tomatoes, another minute or two
5. add lentils, coconut milk - stir well
6. add spices - curry powder, cumin, turmeric, black pepper, lime, soy sauce
7. reduce heat, simmer for 5-10 minutes
8. before serving add spinach to wilt
9. salt to taste! (carefully)

Notes

• Double the recipe by adding a tin of chickpeas
• Swap out green onions for 1/2 a small brown (just saute it longer)