Step 1

Fry the onion, garlic, ginger and a bay leaf in the olive oil until the onions are soft.

Step 2

Add the lentils, curry powder and turmeric, and fry for 2 minutes, stirring continuously.

Step 3

Pour in stock, then add the sweet potato, capsicum and the coconut milk.

Step 4

Cook for about 30 minutes on low heat, stirring occasionally, making sure the dahl does not stick to the bottom of the pan. Add more water or stock if required.

Step 5

Add chopped spinach at the end of cooking and stir through for two minutes before removing from heat.