Coconut and Lentil Curry

Heat a drizzle of oil in a large saucepan on medium heat.

Once hot, add the onion and cook, stirring frequently, until softened, 5-6 mins.

Add the pasanda style seasoning, garam masala, lime zest and garlic. Stir-fry for 1 min more.

Stir in the coconut milk (see ingredients for amount), lentils, veg stock paste and water for the sauce (see pantry for amount) until combined.

Bring the curry to the boil, then reduce the heat to low and simmer until slightly thickened, 6-8 mins.

Stir through the tomato and spinach a handful at a time until wilted and piping hot, 1-2 mins.

Once the veg has been added to the curry, cut the naans in half widthways, then put in your toaster until golden.

If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Once warmed, generously spread the butter (see pantry for amount) over the naans.

Once the curry has thickened slightly, stir through the mango chutney and a squeeze of lime juice.

Season to taste with salt, pepper and more lime juice if needed. Remove from the heat.