Spinach, ginger & coconut dhal

Instructions

1. Mist a large nonstick pan with cooking spray and cook the onion over a medium heat for 6-8 minutes until just softened. Add the garlic, ginger and curry powder and cook, stirring, for another minute.
2. Add the red lentils and stir to combine, then pour in the coconut milk alternative. Bring the mixture to a boil, then reduce the heat and simmer If you like a bit of spice, add 1 deseeded and chopped red chilli to the dhal when you add the garlic in for 10-12 minutes, or until the lentils are tender.
3. Add the spinach to the pan in batches, stirring constantly, until just wilted, then remove the dhal from the heat and set aside.
4. Warm the mini naan breads to pack instructions. Serve the dhal with the sliced spring onion scattered over the top and the warmed mini naan breads on the side.