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1 LARGE ONION, 2 CLOVES GARLIC, 1 INCH FRESH GINGER, 2 TSP CURRY POWDER, 1 TSP TURMERIC, 1 TSP GROUND CORIANDER, RED CHILLI FLAKES, 300G RED LENTILS, TIN COCONUT MILK, 200ML VEG STOCK, 200G FRESH SPINACH, FRESH CORIANDER AND PUMPKIN SEEDS FOR GARNISH

START BY CHOPPING UP THE ONION, GARLIC AND GINGER - DRIZZLE SOME OLIVE OIL INTO A HEAVY BASED PAN, ADD THE CHOPPED VEGGIES AND COOK OVER A GENTLE HEAT FOR ABOUT 5 MINS. THEN ADD THE SPICES, CHILLI FLAKES AND RED LENTILS AND STIR SO EVERYTHING IS WELL COATED IN THE SPICE MIXTURE. ADD THE VEG STOCK A SMALL AMOUNT AT A TIME, KEEPING THE MIXTURE SIMMERING. ONCE THE STOCK HAS LARGELY BEEN ABSORBED ADD IN THE COCONUT MILK AND THE FRESH SPINACH. TASTE AND SEASON TO YOUR LIKING - CONTINUE TO SIMMER UNTIL THE LENTILS ARE COOKED THROUGH (IF YOU NEED TO ADD A LITTLE MORE STOCK THAT'S FINE - IT SHOULD TAKE ABOUT 20 MINS IN ALL. SPRINKLE WITH FRESH CORIANDER, PUMPKIN SEEDS AND SOME RED CHILLI FLAKES AND SERVE WITH NAAN BREAD.

 

 

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