Instructions

• Add the lentils to a pot, cover with water, place over a medium heat and cook for approximately 30 minutes, or until the lentils are tender. Drain and set aside.
• Heat the olive oil in a large pot and add the cardamom pods, cloves and cinnamon stick. Sauté for a minute, then add the onion, garlic, ginger, and chili, cooking for a further 2 minutes.
• Add the cumin seeds, garam masala, coriander, salt, pepper, tomatoes, lime juice and sugar and cook for a further 5 minutes.
• In the meantime, place the spinach in a food processor and pulse, until finely chopped.
• Once the lentils have cooked, stir them into the tomato curry mixture. Add the spinach and coconut milk, andstir well. Cook over medium-low heat, stirring occasionally, for about 5 minutes.
• Taste the curry and, if necessary, adjust the seasoning with a little extra salt, pepper and lime juice. Remove the cardamom pods, cloves and cinnamon stick before serving.