Coconut dahl

Heat the oil in a large saucepan, over medium heat. Fry the onion, garlic, and ginger, until softened.

Stir in the spices and fry until lightly browned.

Stir in the lentils or split peas, and a pinch of black pepper.

Add the coconut milk and vegetable stock, and bring to a boil. Reduce the heat and simmer gently for 20-25mins. If using split peas, add an extra 125ml water and cook for a further 15-20mins.

The lentils or split peas should be soft and cooked through. Add in the spinach leaves and stir the dahl.

Serve with coriander.