Coconut Dal with Homemade Chapati

Sprinkle the remaining flour onto your work surface and coat the dough in a drizzle of olive oil. Knead the dough by pushing it away from you on the work surface. Form it back into a ball and then push it away again. Once you’ve pummelled it for 5 mins leave it to rest.

In a medium-sized pot, boil the water (amount as stated in ingredient list) and add the vegetable stock pot as stated above. Rinse the lentils under running water for at least 30 seconds (important for improving flavour!). Pour the lentils into the boiling stock and reduce to a gentle simmer. Cook for 10 mins before adding the coconut milk. Cook for a further 5 mins then turn off the heat.

Meanwhile, peel and very finely chop the garlic and onion. Peel the skin from the ginger using the edge of a spoon and then chop it finely. Cut the chilli in half lengthways, remove the seeds and finely chop.

Heat a splash of olive oil in a frying pan on medium heat and add the onion. After 4 mins add the garlic, ginger and as much chilli as you dare. Cook for a couple of mins and then stir in the curry powder. Tip: You can check the heat of the chilli by touching your finger to your tongue after chopping it.

Add the spinach to the pan with your onion mixture and cook until it has wilted. Once it has wilted, turn off the heat and leave until your lentils are cooked. Stir the spinach mixture into the lentils, taste it and add some more salt and pepper if needed.

Finally, divide your dough into two equal balls and roll out your chapatis until they are as thin as a pancake and as large as a big hand. Tip: If you don’t have a rolling pin you can use a wine bottle or even a tin can! Place them in a searing hot frying pan (without oil!) and cook on both sides until you see little dark brown spots form.