Spinach, Red Lentil & Coconut Curry

Ingredients

• 1 small red onion finely diced
• 1 clove garlic finely diced
• 100 ml water
• 125 g (1/2 cup) dried red lentils rinsed
• 100 g (1/2 block) creamed coconut
• 600 ml vegetable stock
• 1 tsp Hilltop Everyday Blossom Honey
• 2 tsp white wine vinegar
• 100 g (1 small pack) spinach washed
• salt and pepper to taste
• 2 tsp garam masala
• 1/2 tsp chilli flakes
• 1/2 tsp ground corriander
• 1/2 tsp cumin
• 1 tsp ground cinnamon
• 1 tsp turmeric
• 4 spring onions sliced
• 1 tbsp natural coconut yogurt
• 25 g (1/4 cup) cashew nuts lightly toasted