Red Lentil Tika Masala

From Mimi Spencer

Ingredients (serves 4) 
For the paste:
2 tsp garam masala
Pinch chilli flakes
2 tsp smoked paprika
1 tsp cumin
1 tsp coriander
Thumb of fresh ginger chopped small
2 large cloves garlic roughly chopped
1 tbsp vegetable oil
2 tbsp tomato purée 
s&p

For the curry:
1 tsp oil
1 red onion
The paste made (above)
1 x 400g tin of chopped tomatoes
250 ml vegetable stock
200g red lentils
8 frozen spinach balls
2 tbsp tomato ketchup

Method
Food process all the paste ingredients. Add hot water bit by bit until a loose, smooth paste has formed.

Fry onion until soft then add the paste. Pour in the tomatoes and stock. Bring to boil and add lentils. Simmer for a good 15 mins adding water to prevent sticking later on. 

When the lentils are soft throw in the frozen spinach, add the ketchup and heat through stirring every now and again.

👀 DID YOU KNOW?
Frozen spinach is a perfect addition to most dahls and casseroles. It adds another dimension without overpowering the other ingredients.