Coconut Chicken Breast, Lentil and Chickpea Dal

When boiling, add the lentils to the water and cook until just tender, 5-6 mins (you'll finish cooking them in the sauce).

Once cooked, drain in a sieve and set aside.

Meanwhile, heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the tikka masala paste, ginger puree and garlic. Cook until fragrant, stirring, for 1 min.

Stir in the coconut milk, veg stock paste, sugar and water for the curry (see pantry for both amounts) until combined, then stir through the chickpeas. Season with salt and pepper.

Bring to the boil, then lower the heat and simmer, stirring occasionally, for 5 mins. 

Once the lentils are cooked and the sauce has been cooking for 5 mins, add in the drained lentils to the pan and stir to combine.

Simmer until the lentils have completely softened and the curry has thickened, a further 5 mins.

Toast the naan breads in your toaster until golden. Spread with the butter (see pantry for amount).

If you're using the oven, put the naan onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins.

Add the spinach to the dal a handful at a time until wilted and piping hot, 1-2 mins. Remove from the heat.

Taste and season with salt and pepper if needed. TIP: If the dal is looking a little dry, just add a splash of water.