Heat the oil in a pan and fry the onion and garlic for 2 minutes. Stir in the curry, turmeric, cumin, cinnamon and cardamom and cook for a minute stirring constantly. Add the chopped tomatoes, coconut milk, red lentils, vegetable stock and season well with salt and pepper. Add in the chilli flakes or cayenne, stir and bring to the boil. Lower the heat to a simmer and continue to cook for 20 minutes or until the lentils are cooked through. Remove off the heat, stir in the spinach to wilt then serve immediately into bowls with a squeeze of lemon on top and a drizzle of yogurt.

Serves 4

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