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 Bengal curry paste, tomato paste and turmeric. Cook, stirring, until fragrant, 2 minutes.

Add the water, the salt, red lentils and coconut milk to the pan. Stir to combine well. Cover with a lid, reduce the heat to medium and cook until the lentils have softened, 20-25 minutes. Grate the carrot (unpeeled). Roughly chop the tomato. In the last 10 minutes of cook time, remove the lid and stir through the carrot and tomato. Continue cooking until the lentils and veggies have softened. TIP: Add a splash of 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) and salt 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 flourtortilla. 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).

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