Creamy Coconut Dhal & Chilli Flatbread

In a large saucepan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 3-4 minutes. Add the ginger and garlic and cook until fragrant, 1 minute. Add a drizzle more olive oil and add the brown mustard seeds, Bengal curry paste (see ingredients list), tomato paste and turmeric. Cook, stirring, until fragrant, 2 minutes.

Add the water, the salt, red lentils and coconut milk to the pan. Stir well, cover with a lid and reduce the heat to medium. Cook until the lentils have softened, 20-25 minutes. Grate the zucchini. Roughly chop the tomato. In the last 10 minutes of cook time, remove the lid and stir through the zucchini and tomato. Cook until the veggies have softened. TIP: Add a little water if the dhal looks dry.

When you've added the veggies to the dhal, heat olive oil (2 tbs for 2 people / 4 tbs for 4 people) in a medium frying pan over a medium-high heat. Add a pinch of chilli flakes (if using) to the oil and cook until fragrant, 1 minute. Transfer the chilli-infused oil to a small bowl. Brush (or spread using the back of a spoon) some chilli oil over both sides of a mini flour tortilla. Return the pan to a medium-high heat and add the tortilla. Cook until golden, 1 minute each side. Transfer to a plate lined with paper towel and repeat with the remaining tortillas (see ingredients list).

When the dhal has finished cooking, stir through the baby spinach leaves until just wilted and season to taste with salt and pepper. Pick and roughly chop the mint leaves.