Lentil & Vegetable Curry – Christine Bailey

Ingredients

• 1 tbsp olive oil or coconut oil
• 1 onion, chopped
• 1 carrot diced
• 1 tsp chopped garlic, about 2 cloves
• 2-inch piece of fresh ginger, peeled and chopped or grated
• 1 red chilli, deseeded and diced
• ½ tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• ½ tsp smoked paprika
• 2 tsp curry powder
• 1 tsp garam masala
• 180g red split lentils
• 400ml vegetable stock
• 1 can (400g) chopped tomatoes
• 1 can light coconut milk
• 30g peanut butter
• 1 tbsp lemon juice
• 100g baby spinach leaves
• Salt and black pepper to taste