1 - onion,clove garlic, thumb-sized piece ginger, red chilli, red pepper,
1 - handful each of fresh coriander and curry leaves
1 tsp - turmeric, fenugreek seeds
2 tsp- mustard seeds
300g dried red split lentils
1 x 400g tin light coconut milk
200g baby spinach
Put peeled onion halves, garlic, ginger, chilli, pepper, coriander stalks, salt & pepper into food processor, blitz until fine . Put tablespoon oil into saucepan with curry leaves, turmeric, fenugreek seeds & half of the mustard seeds, stir well. Add blitzed veg and fry for couple mins, then add lentils, 700ml boiling water and coconut milk. Cover and simmer, stirring regularly.
Pop naan bread into oven. Halve cherry tomatoes and finely chop half lemon (incl rind). Put 1 tablespoon oil, chilli powder, chopped lemon and remaining mustard seeds into frying pan. Crush garlic, squeeze over remaining lemon juice, add tomatoes and toss and warm through.
Fold spinach through the daal at last minute, scatter with coriander leaves. Serve with natural yogurt.
Recipe from Jamie Oliver - seriously delicious!!!!