Created by ImPat on July 1, 2019
Step 1: Place potatoes in a shallow, microwaveproof dish with 2 tablespoons water and cover with damp absorbent kitchen paper and then microwave on High (100 per cent) for about 5 minutes, or until just tender and then drain.
Step 2: Heat oil in a large, non-stick frying pan over a medium heat and add onion and cook, stirring occasionally, until soft and then add paste and cook, stirring for 30 seconds.
Step 3: Add the potatoes, tomatoes, lentils and stock and bring to a boil, cover with lid and gently boil for about 15 minutes, or until thickened.
Step 4: Remove from heat and stir in the spinach until wilted.
Step 5: Serve with yoghurt and naan bread