Step 1: Put a large deep frypan or pot over medium heat and add a splash of olive oil and fry the onion until soft, then add the garlic and ginger and fry until fragrant.
Step 2: Add of all the spices including the salt and cook for a further two minutes or so and then add the tomatoes, sugar, lentils and coconut cream.
Step 3: Put the lid on and simmer over a low heat for about 15 minutes.
Step 4: Stir in the chickpeas, spinach and lemon juice and if you are adding other veggies, add them now and cook for a further three minutes or until the spinach is wilted.
Step 5: Serve with a dollop of Greek yoghurt (or for vegan or non dairy version use coconut cream) and a sprinkling of coriander.
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.