Serves 4

2 tbsp olive oil
1 large onion, peeled and finely sliced
300g lean mince
2 cloves garlic, peeled and crushed
20g fresh root ginger, peeled and finely chopped
1 1/2 - 2 tbsp medium curry powder of medium curry paste
75g dried red split lentils (or canned, drained and rinsed) ( I use brown lentils)
1 vegetable stock cube
225g frozen spinach (or fresh)
200g frozen peas or a mixture of peas and beans.

Heat the oil in a wide based saucepan or shallow flame-proof casserole and gently fry the onion for 5 minutes, or until softened and lightly browned, stirring regularly.

Add the mince, garlic and ginger and cook for a further 1 minute. Sprinkle in the curry powder, season with sea salt and ground black pepper, and cook for a few seconds more, stirring constantly.

Add the lentils, crumble over the stock cube and stir in 800ml water (less if you are using canned lentils), along with the spinach. Bring the liquid to a simmer. Cover loosely with a lid and cook for 15-20 minutes, stirring regularly, especially towards the end of the cooking time. Simmer uncovered for a little longer, if necessary, to reduce the liquid.

Add the peas and cook for 3-5 minutes more, or until the lentils are tender and the peas are hot.

Serve with cauliflower mash.

*Peas are a good source of essential nutrients, including vitamins (such as vitamin K, vitamin C, and several B vitamins like folate), minerals (such as manganese, phosphorus, and potassium), and dietary fibre. These nutrients play various roles in maintaining overall health.
The fibre content in peas aids in digestive health by promoting regular bowel movements, preventing constipation, and supporting a healthy gut microbiome. It also helps stabilise blood sugar levels by slowing down the absorption of sugar.