Pasanda Style Pork, Ginger and Lentil Curry

a) Heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the pork mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. 

c) Meanwhile, peel and grate the garlic (or use a garlic press).

d) Drain and rinse the lentils in a sieve.

a) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Stir in the garlic, pasanda style seasoning (add less if you'd prefer things milder) and ginger puree. Cook until fragrant, 1 min.

a) Pour the coconut milk and water for the curry (see pantry for amount) into the pan, then stir in the chicken stock paste and lentils.

b) Bring to the boil, then simmer until the curry has reduced slightly, 3-4 mins.

a) Meanwhile, cut the naans in half widthways, then put in your toaster until golden.

b) 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.

c) Once toasted, spread over the butter (see pantry for amount).

d) Once the curry has thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins.