Pork and Lentil Curry

a) While the pork is cooking, 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 has browned, drain and discard any excess fat.
b) Add the onion to the pork and cook, stirring, until softened, 4-5 mins.
c) Stir in the garlic, pasanda style seasoning (use less if you don't like heat), tomato puree and ginger puree, then cook for 1 min more.

a) Pour the coconut milk and water for the curry (see ingredients for amount) into the pan, then stir in the chicken stock paste.
b) Stir through the lentils and bring to the boil, then simmer until the curry has reduced slightly, 3-4 mins.

a) Meanwhile, put the naans onto a baking tray.
b) Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
c) Once the curry has thickened, add the baby spinach a handful at a time until wilted and piping hot, 1-2 mins.