ingredients

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• ✓1 bunch coriander
• ✓1 tsp. Olive oil
• ✓1 brown onion, finely chopped
• ✓2 garlic cloves, crushed
• ✓1 tbsp. ginger, grated
• ✓3 tbsp. Madras curry paste
• ✓1.5 cups dry red lentils, rinsed
• ✓1 x 400g canned chickpeas, drained & rinsed
• ✓400ml coconut milk (can used light coconut milk)
• ✓120g baby spinach leaves
• ✓2/3 tbsp. lemon juice
• ✓Steamed rice or naan bread to serve!

method

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1. 1

   Pick coriander leaves off stems but don't discard the stems - you'll need these! Wash leaves and set them aside.

2. 2

   Wash stems and roots and finely chop.

3. 3

   In a small deep pot, splash olive oil and heat over medium to high heat.

4. 4

   Add onion, garlic, ginger and coriander stems and cook for 2-3 minutes or until onion is soft and translucent.

5. 5

   Add curry paste and for around 1 minute.

6. 6

   Add chick peas and lentils and stir to combine thoroughly.

7. 7

   Add coconut milk and 2 cups of water to the pot and stir.

8. 8

   Bring to boil and then reduce heat. Leave to simmer for 20-30 minutes until lentils and chickpeas are tender.

9. 9

   Stir in the baby spinach, coriander leaves and lemon juice.

10. 10

    Once these have wilted, it's ready to serve!

11. 11

    Serve with basmati rice or some delicious naan bread!