Indian Veggie-Loaded Coconut Dhal

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring until softened, 4-5 minutes. Add mild North Indian spice blend, Mumbai spice blend and tomato paste and cook, stirring until fragrant, 1 minute. Add the water and coconut milk. Stir to combine. • Add lentils to the saucepan. Bring to the boil, then reduce heat to a simmer. Cover with a lid and cook, stirring occasionally, until the lentils have softened, 24-28 minutes. • Stir through roasted zucchini and baby spinach leaves until warmed, 1 minute (if the dhal is looking a little dry, add a splash of water!). Season to taste with salt and pepper.

• In a small bowl, combine garlic and a good drizzle of olive oil. Season with salt and pepper. • When the dhal has 10 minutes remaining, slice flatbreads into 3cm strips. • Place flatbread strips in a single layer on a second lined oven tray and brush with the garlic oil. Bake until warmed through, 4-7 minutes.