1

Mist a large nonstick pan with cooking spray and cook the onion over a medium heat for 6-8 minutes until just softened. Add the garlic, ginger and curry powder and cook, stirring, for another minute.

2

Add the red lentils and stir to combine, then pour in the coconut milk alternative. Bring the mixture to a boil, then reduce the heat and simmer If you like a bit of spice, add 1 deseeded and chopped red chilli to the dhal when you add the garlic in for 10-12 minutes, or until the lentils are tender.

3

Add the spinach to the pan in batches, stirring constantly, until just wilted, then remove the dhal from the heat and set aside.

4

Warm the mini naan breads to pack instructions. Serve the dhal with the sliced spring onion scattered over the top and the warmed mini naan breads on the side.