Fill and boil your kettle and preheat your oven to 180°C (160°C fan).

Daal: Add 1 onion (halved), 1 peeled clove of garlic, a 2 inch chunk of peeled ginger, 1-2 fresh red chillies, 1 deseeded red pepper, a large bunch of coriander stalks (reserve the leaves) and a pinch of salt and pepper to a food processor. Blitz until the ingredients turn into a paste.

Add 1 tablespoon of vegetable or rapeseed oil to a large, lidded casserole pan then add a handful of fresh curry leaves, 1 teaspoon of turmeric, 1 teaspoon of fenugreek seeds and 1 teaspoon of mustard seeds. Fry the spices for a few minutes then tip in the vegetable mixture from the food processor and fry for another few minutes.

Add 300g of dried split red lentils, 1 tin of coconut milk (400ml) and 700ml of water to the casserole pan. Stir well, put the lid on and give the daal a stir every so often to prevent the lentils from catching on the bottom of the pan.

While the daal cooks, put 2 naan breads into the oven. Halve 500g of cherry tomatoes and finely slice ½ a lemon (rind included).

Add 1 tablespoon of oil to a medium frying pan then add ½-1 teaspoon of chilli powder (depending on your spice tolerance), 1 teaspoon of mustard seeds, 2 chopped cloves of garlic, the sliced lemon half and the halved tomatoes. Toss for 30 seconds then remove from the heat, season with salt and pepper and transfer to a bowl. Scatter over the reserved coriander leaves.

Stir 200g of spinach and the juice from ½ a lemon into the daal then turn off the heat. Remove the naan breads from the oven and take to the table along with the daal, tomato salad and a small bowl of yoghurt.