Step 1

Preheat the oven to 200C (180C fan)/390F/gas 6.

Step 2

Tip the lentils, turmeric, coconut milk, coconut pieces, boiling water and garlic into a small roasting tin or lidded casserole dish - then mix the onions, cumin and oil on a chopping board, then scatter them over the lentils.

Step 3

Cover tightly with foil or a lid, then transfer to the oven and cook for 45 minutes - as soon as the dal is cooked stir through the baby leaf spinach until it has just wilted.

Step 4

Adjust the texture to your preferred consistency with a little boiling water, then stir in the lime juice and zest, taste and adjust the salt, and serve with rice, naan bread or chapatis and extra lime wedges for squeezing.

Step 5

Serve with rice or naan bread, with extra wedges of lime. Note: you can find fresh coconut pieces in little packets in the chiller cabinet at the supermarket, next to the cut-up pineapple and melon, which I find easier than chopping up a whole coconut for such a small quantity.