- Heat the oil in a pan and gently cook the onions until they begin to turn brown.
- Add Shemin’s Indian Curry Paste with a splash of water and simmer for a couple of minutes until aromatic.
- Add the lentils, coconut milk and butter, then bring to the boil. Cook for a couple of minutes, then stir in the Spinach and cook to wilt.
- Pour in the lemon juice to taste, add the coriander, check the seasoning. Serve with naan and / or rice.
Made with lashings of coconut milk which brings a gorgeous sweetness, it is packed full of fantastic Indian flavours and also makes a great side dish for a curry feast.
