Creamy Red Lentil & Coconut Curry

While the rice is cooking, thinly slice the zucchini into half-moons. Trim the green beans and cut into 2cm pieces. Finely grate the ginger. Rinse the red lentils.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the ginger and remaining garlic and cook until fragrant, 1 minute. Add the tandoori paste and tomato paste and cook, stirring, until fragrant, 1 minute. Add the red lentils, coconut milk, water (for the curry), brown sugar, salt (for the curry) and a pinch of chilli flakes (if using) and stir to combine. Cover with a lid, reduce the heat to medium and simmer, stirring occasionally, until the lentils have softened, 15-20 minutes.

Add the zucchini and green beans to the frying pan and simmer, uncovered, until tender, 6-7 minutes. While the curry is simmering, roughly chop the coriander (reserve some leaves for garnish!). In a small bowl, combine the coriander with the Greek yoghurt and season with salt and pepper.

Add the baby spinach leaves to the curry and stir until wilted, 2 minutes. Season to taste.