Step 1

Heat the oil in a small saucepan over a low heat. Add the onion, ginger, chilli and garlic and cook for 3–4 minutes.

Step 2

Add the lentils, curry powder and cherry tomatoes and cook for 1–2 minutes.

Step 3

Pour in the stock, bring to the boil, then reduce the heat and simmer for 15–20 minutes, or until the lentils are cooked, adding more stock if necessary.

Step 4

Stir in the spinach and season to taste.

Step 5

Garnish with coriander and serve.