Red Lentil Coconut Curry with Spinach and Coriander

Rinse 1½ cups (300 g) red lentils under cold water until it runs clear; drain and set aside.

Heat 2 tbsp coconut oil in a heavy pot over medium heat. Add 1 tsp cumin seeds and 1 tsp mustard seeds; toast for 45 seconds until they crackle and release aroma.

Add 1 large diced onion and cook 5-6 minutes until edges turn golden. Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger; cook 1 minute until fragrant.

Add 2 tbsp tomato paste, 1 tbsp curry powder, 1 tsp ground turmeric, and ½ tsp cayenne. Toast for 90 seconds, stirring constantly, until the paste darkens and separates from the oil.

Pour in 1 can (400 ml) full-fat coconut milk and 3 cups (720 ml) vegetable stock. Whisk smooth and bring to a gentle simmer.

Add the lentils, reduce to low, and simmer uncovered for 18-22 minutes, stirring occasionally, until lentils break down into a creamy purée.

Stir in 4 cups (120 g) baby spinach and the juice of 1 lemon; cook 2 minutes until fully wilted. Season with 1½ tsp salt or to taste.

Ladle into bowls and top with a swirl of coconut milk, ½ cup chopped fresh coriander, and a scattering of chili flakes.