One-Pot Spinach and Yoghurt Dahl

Finely chop onion and peel and finely chop ginger. Heat oil in a medium heavy-based saucepan over medium heat and add onion and ginger. Cook, stirring regularly, for 4–5 minutes or until onion is nice and soft.

Add mustard seeds and Mild Mannered Vadouvan and cook, stirring, for 30 seconds or until mustard seeds begin to pop.

Stir in lentils and curry leaves. Add coconut milk and 300ml water and cook, stirring occasionally, for 35-40 minutes or until lentils are very tender.

Fold through baby spinach leaves and add a 1/4 teaspoon of salt flakes. Stir for 2 minutes or until spinach has completely wilted. Check the seasoning and add a little more salt, if you like.

Meanwhile, warm roti, one at a time, in a non-stick frypan over medium heat for 1 minute on each side. Cover with a clean tea towel to keep warm while you plate up.

Divide dahl between bowls, spoon over yoghurt and top with coriander leaves. Serve with roti.