Ingredients – 2 people

• 1 onion, finely sliced
• 2 garlic cloves, finely chopped
• ½ thumb sized piece of ginger, chopped
• 1 x 400g tin of tomatoes
• 1 tsp garam masala
• 1/2 tsp ground turmeric
• 1 tsp curry powder
• Salt and freshly ground pepper
• ½ tsp Chilli flakes
• 150g short grain rice
• 100g split red lentils
• 700ml veg stock
• 100g baby spinach
• 50g Edamame beans/peas

Method

• Peel and chop the onion, garlic and ginger.
• Heat the oil in a large pan on high heat and add the onion, garlic, seasoning and chilli flakes and ginger and cook for 3 minutes, stirring occasionally.
• Add the tinned tomatoes and cook for a further 3 minutes
• Add the rice, lentils and then the stock and bring it to the boil.  Let it simmer for 20-25 minutes until the liquid has been absorbed.  Give it a stir every now and again to ensure that the rice and lentils don’t stick.
• Stir in the spinach and edamame beans and cook for a couple of minutes until wilted/ warmed through.