Lentils, spinach, potato

Put the lentils in a saucepan with 800ml veg stock or water. Bring to the boil, skim off any scum that rises to the surface, then add ½ teaspoon salt (less if the stock is already salted) and stir well. Simmer the lentils gently for about 15–20 minutes, stirring often with a whisk to help break them down, until you have a thick, coarse dhal (lentil purée). Add a little more stock or water if it looks a little too stiff. Remove from the heat.

Meanwhile, cut the potatoes into 5mm–1cm thick slices. Heat the oil in a large, non-stick frying pan over a medium heat. Add the potatoes and fry for about 10 minutes, tossing once or twice, until golden brown all over. Add the garlic and curry powder and stir to coat the potatoes well. Lower the heat and cook for another minute or two. Then tip the potatoes into the dhal.

Keeping the heat under the frying pan (used for the potatoes)

medium-low, add the spinach in handfuls, stirring over the heat as it wilts. If you’ve just washed the spinach, the water clinging to the leaves will be all that’s needed; if it’s dry, sprinkle on a little water. When the spinach is just about all wilted, tip the dhal and potatoes back into the pan. Stir the whole lot gently together, trying not to break up the potatoes too much.

Add a good squeeze of lime or lemon juice, then taste the curry and add more salt and pepper if you think it needs it. Serve straight away, with lime wedges.

Plus one

Fried onions are an excellent addition. Thinly slice a couple of onions and fry in a little sunflower oil over a medium heat until golden brown and crispy, then season with salt and pepper before scattering over the curry.