Green lentil curry with coconut milk

I didn't end up finishing this recipe, I left the lentils and cauliflower on so they cooked too long. So I added the spiced mixure, an egg and made lentil burgers, dipping in flour and frying, delicious although it wasn't what I[d planned to cook.

Ingredients (serves 4)

• 2 cups of green lentils, rinsed
• 1.5 litres of vegetable stock (or 1.5 litres water with 1 stock cube)
• 1 white onion, diced
• 4 cloves garlic, minced
• 2 tablespoons of fresh ginger, minced
• 1 chili, finely chopped
• 1.5 tablespoons of curry powder
• 1 tablespoon of white mustard seeds
• 1.5 tablespoons of garam masala
• ¾ cup of tomato paste
• ½ cup of coconut milk
• 2 handful spinach leaves
• Coriander to garnish

Directions

1. Rinse lentils well until the water runs clear (this step is important)
2. Cover lentils with water in a large pot and bring to the boil. Turn heat down and simmer for around 15 minutes
3. At the same time that the lentils are cooking, dice onion, garlic, chilli and ginger and fry in a little oil on a low heat until the onion begins to turn translucent (around 10 minutes)
4. Add the spices to the onions and cook for a couple of minutes to form a dry spice mixture
5. Add the coconut milk and tomato paste to the onions and spices and stir. This will help lift all the spices from the bottom of the pan.
6. Pour into the saucepan with the lentils and simmer for a further 20 minutes
7. Add spinach about 5 minutes before the end of the cooking time
8. Serve with brown rice and garnish with coriander