25 g (1 oz) coriander (leaves and stalks), finely chopped
salt and pepper
naan bread or rice, to serve
2 tablespoons sunflower oil
4 shallots, thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon finely chopped ginger
1/4 teaspoon chilli powder
2 teaspoons cumin seeds
1 teaspoon black mustard seeds
Place the lentils in a sieve and rinse under cold running water until the water runs clear. Drain and transfer to a wide saucepan with the coconut milk, stock, cumin, coriander, turmeric and ginger. Bring the mixture to the boil, skimming off any scum as it rises to the surface, and then cover. Reduce the heat and simmer for 15–20 minutes, stirring occasionally to prevent the mixture from sticking to the base of the saucepan.
Stir in the spinach and cherry tomatoes and cook for 6–8 minutes, or until the lentils are soft and tender, adding a little stock or water if the mixture seems too thick.
Meanwhile make the tarka. Heat the oil in a small frying pan and sauté the shallots, garlic, ginger, chilli powder, and cumin and mustard seeds, stirring often. Cook for 3–4 minutes until the shallots are lightly browned, and then scrape this mixture into the cooked lentils.
Stir in the garam masala and chopped coriander, then check the seasoning. Serve with naan bread or rice.