This will freeze well too.

Serves 4
• 125g red lentils
• 2tbsp olive oil
• 1⁄2 tsp black mustard seeds
• 1⁄2 tsp cumin seeds
• 2-3 curry leaves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1⁄2 tsp turmeric
• 1⁄2 tsp chilli powder
• a good pinch of ground cloves
• black pepper
• 1⁄2 tsp garam masala
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 1 tsp finely grated ginger
• 1 can chopped tomatoes
• 1 sweet potato, cut into chunks (can use frozen butternut squash for speed)
• 1 cauliflower cut/broken into bite size florets
• 2 large handfuls of spinach
• 1⁄2 tsp sea salt
• 200ml full-fat coconut milk
• Drizzle of lime juice

1. Rinse split red lentils. Set aside.
2. Heat the oil in a large pan. Once the oil is hot, add mustard seeds and cumin seeds and wait until they start popping. Then add the other spices (except Garam masala), onion, garlic, ginger and cook for 2-3 minutes.
3. Add the chopped tomatoes, lentils, sweet potato, cauliflower and about 250ml water. Bring to the boil then simmer until the potato is tender. If it gets too dry add a little more water. Add salt, spinach, coconut milk and simmer for a further 5 minutes to allow the curry to thicken.
4. Season with garam masala and lime juice.