This makes a great main-meal dhal, which can be vegan, vegetarian or meaty depending what you put on top of it.  It can also be a curry side. This serves 6 or more but you can scale it down.

  • 1 Tbs oil
  • 1/2 an onion
  • 2 cloves garlic
  • 1.5 Tbs ginger, freshly grated
  • 1 red chilli, finely chopped

Heat the oil in a pan and gently fry unil soft. Add

  • 1 heaped tsp turmeric
  • 1 heaped tsp garam masala
  • 1 tsp ground cumin

Fry for one minute. Add

  • 3 cups split red lentils
  • 2 courgettes grated

Fry one minute. Add

  • 1.2 litres water

Simmer for 20 minutes. Keep an eye on it and add water if it looks like it is drying out. Then add

  • 3 cups roughly chopped spinach
  • 1 x 400g can chick peas
  • 1x 400 ml can Coconut milk
  • 1 tsp tamari or soy sauce or salt

Simmer for another 10 minutes until thick. Adjust the seasoning, you may need more salt. Meanwhile, in another pan heat

  • 1 Tbs oil
  • 1 tsp chilli flakes
  • 1.5 tsp cumin seeds

Fry gently until the aromas are released.

Serve into bowls, topped with the chilli/cumin oil.  You can serve as it, with rice or breads (vegan), or

Top with hard-boiled egg and youghurt (vegetarian), or

Serve with a dry meat curry or tandoori grilled chicken or lamb