Creamy Spiced Lentil Curry

Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Halve the lime. Drain and rinse the lentils in a sieve.

Heat a drizzle of oil in a large saucepan over medium high heat. Once hot, add the shallot and cook, stirring, until softened, 2-3 mins.Add the garlic and Zanzibar curry spice mix and cook, stirring, for 1 minute.

Add the coconut milk, stock paste and water (see ingredients for amount), mix well then add the lentils. Season with salt and pepper, then bring to a simmer and cook for 4-5 mins, stirring occasionally.

Add the spinach to the lentils and handful at a time and stir until it has all wilted and is piping hot, 2-3 mins. Once the cauliflower and sweet potato are cooked, add to the lentils and stir through with half the coriander and a squeeze of lime juice. Taste and add more salt and pepper if you like. Cut any remaining lime into wedges.