Creamy Red Lentil, Veggie & Coconut Dhal

While the rice is cooking, roughly chop the tomato. Trim the broccolini and cut into 2cm pieces. Roughly chop the Asian greens. Finely grate the garlic (or use a garlic press) and ginger. Rinse the red lentils.

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 3-4 minutes.t. Transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the garlic and ginger and cook until fragrant, 1 minute. Add the tandoori paste and tomato paste and cook, stirring, until fragrant, 1 minute. Add the red lentils, coconut milk, water (for the dhal), brown sugar and the salt and stir to combine. Cover with a lid, reduce the heat to medium and simmer, stirring occasionally, until the lentils have softened, 15-20 minutes.

Add the broccolini and tomato to the frying pan and simmer, uncovered, until tender, 5-6 minutes.

Add the Asian greens to the curry and stir until wilted, 2 minutes. Season to taste with salt and pepper.