Didn’t realise quite how fuzzy that picture is, sorry team! Anyway, this was a proper filling and satisfying dinner after working late last night. I’ve also filled a tuppaware so I can have it for lunch tomorrow or pop it in the freezer. I followed this recipe from Women’s Health but changed a few things here and there.

1) in a pan dry fry for 1 min: 1 tsp turmeric, 1 tsp chilli powder, 2 tsp ground cumin.

2) in a separate heavy pan on the hob cook a chopped red onion in some oil. After 5 mins add a dessert spoon of minced ginger and 2 minced garlic cloves. Cook for a min and add the spices you’ve just fried.

3) add 1 tin of coconut milk and 1/2 tin of water (I added water as it didn’t seem enough liquid).

4) add a tin of rinsed chickpeas and 125g of red lentils.

5) pop a lid on and cook on low for 30 mins.

6) after 30 mins, pop in a big handful of spinach plus salt and pepper. Put the lid back on and cook for 5 more mins.

Serve up with cauliflower coconut rice as the Women’s Health recipe suggests, I preferred mine on its own, or with a flat bread. Happy cooking!