Pork and Lentil Curry

a) While the pork is browning, halve peel and thinly slice the onion. b) Peel and grate the garlic (or use a garlic press). c) Drain and rinse the lentils in a sieve.

a) Once the pork is browned, stir in the onion. Cook with the pork mince until softened, 4-5 mins. b) Stir in the garlic, pasanda spice (use less if you don't like spice), tomato puree and ginger puree. c) Combine and cook for 1 minute, then pour in the coconut milk, water (see ingredients for amount) and chicken stock powder. d) Stir in the lentils, bring to the boil and simmer until the mixture has reduced slightly, 3-4 mins.

a) Meanwhile, trim the spring onion and thinly slice.

a) Stir the kale into the pork mixture in handfuls. b) Cover with a lid or some tin foil and simmer until the kale is tender, 3-4 mins. c) Meanwhile, pop the naan into your oven to warm through, 3-4 mins.