Lentils in Fragrant Green Curry Sauce

Cut the broccoli into florets and boil for 5 - 7 minutes, covered, then drain and set aside. Meanwhile, slice the courgette into thin crescents.

Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat. Fry the courgette for 4 - 5 minutes. Add the onion, garlic, green chili pepper and ginger and fry for 1 - 2 minutes. Add the green curry spices and fry for 1 more minute. Drain the lentils in the meantime.

Bake the naan for 3 - 4 minutes. Meanwhile, add the stock, lentils and coconut milk to the frying pan and cook for 2 - 3 minutes. Roughly chop the coriander and cut the lime into wedges.

Did you know... lentils contain more iron than all other pulses. Like spinach, they're also rich in fibre and pottasium. Potassium helps to maintain a healthy blood pressure.

Stir the spinach into the curry and allow it to wilt and reduce, then add the broccoli. Mix well and season to taste with salt and pepper. In a small bowl, combine the coriander with the labneh and squeeze in some lime juice as preferred.