• 2 garlic cloves crushed
• thumb sized piece ginger skin left on and finely chopped
• 100 g (3.5 oz) red lentils
• 2 small or 1 large red onion cut into small wedges
• 1 small cauliflower cut into florets
• 0.5 tsp ground turmeric
• 2 tsp cumin seeds
• 500 ml (2 cups) boiling water
• 4 boneless and skinless chicken thighs
• 1 tsp rapeseed oil
• 2 tsp medium curry powder
• salt and freshly ground black pepper
• 100 g (3.5 oz) baby leaf spinach
• 2 tomatoes chopped
• 0.5 lemon cut into wedges

To serve (optional):

• 2 tbsp natural yogurt
• naan breads
• mango chutney