Directions

1. Into a high-sided pan over a medium heat add the diced onion and garlic, water and spice mix.

2. Cook for approximately 5 minutes, stirring constantly, until the onion has softened and the spice mix has turned into a paste.

3. Add the lentils, creamed coconut, vegetable stock and hilltop honey into the pan and bring to a boil.

4. Stir to dissolve the creamed coconut before lowering the heat and simmering for 20-25 minutes stirring occasionally until the lentils are soft.

5. Once soft, stir in the white wine vinegar, spinach and salt and pepper to taste. Simmer for 2 more minutes to allow the spinach to wilt.

6. Serve immediately whilst still piping hot, garnished with spring onion, coconut yogurt, toasted cashew nuts and chilli flakes (if you can handle the extra heat!)