Chicken, lentil and spinach curry

Method

1. Heat sunflower oil in a large frying pan, then fry the red onion over a medium heat for 5-6 minutes until starting to soften.
2. Add the garlic and ginger, then fry for 1 minute. Add the curry paste and fry for 3 minutes, then add the lentils, water and coconut milk. Bring to a gentle simmer, then add the chicken thighs. Cover and simmer gently for 20-25 minutes until the chicken is cooked through.
3. Remove the chicken, discard the skin and bones, then shred the meat into the curry. Add the peas and baby spinach, then heat. Taste, season, then stir in the coriander. Serve in bowls, topped with a good spoonful of natural yogurt and a couple of lime wedges.