Sri Lankan Style Lentil Sambar Curry

Meanwhile, halve, peel and thinly slice the red onion.

Peel and grate the garlic (or use a garlic press). Zest the lime and cut into wedges.

Crush the peanuts in the unopened sachet using a rolling pin.

Heat a drizzle of oil in a medium saucepan on medium-high heat. Once hot, add the onion and stir-fry until softened, 4-5 mins.

Stir in the tomato puree, garlic, lentils and remaining Sri Lankan style curry powder. Cook for 1 min more, then stir in the coconut milk, veg stock paste and water for the curry (see pantry for amount).

Bring to the boil, then lower the heat, cover and simmer gently until the lentils are cooked, 20-25 mins. Stir frequently to ensure they don't stick.

While the curry cooks, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. 

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Once the lentils are soft, add the spinach to the curry a handful at a time until wilted and piping hot, 2-3 mins.

Add a splash of water if it's a little thick, then season to taste with salt and pepper and a good squeeze of lime juice.