Name: My Go-to Creamy Coconut Lentils
Cook time: 40 min
Yield: 4
Ingredients: 200g red split lentils, rinsed; 1 x 400ml tin coconut milk; 1 x 400g tin chopped tomatoes; 2 large handfuls baby spinach (about 100g), roughly chopped; Juice 1 lime or lemon; Steamed rice, to serve, optional; Plain yogurt, to serve, optional; FOR THE CURRY PASTE; 1 red onion, peeled and roughly chopped; 3 garlic cloves, peeled; Small chunk ginger (about 30g), peeled; 2tsp medium curry powder; 1-2 red chillies, stalks removed; Olive oil

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