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, drain any excess fat and stir in the onion. Cook with the pork mince until softened, 4-5 mins.
b) Stir in the garlic, pasanda style seasoning (use less if you don't like heat), tomato puree and ginger puree.
c) Combine and cook for 1 min, then pour in the coconut milk, water (see ingredients for amount) and chicken stock paste.
d) Stir in the lentils, bring to the boil, then simmer until the mixture has reduced slightly, 3-4 mins.

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

a) Add the baby spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Meanwhile, pop the naan into your oven to warm through, 3-4 mins.