Peel and finely chop a white onion. Heat 1 tablespoon of sunflower oil in a pan and cook the onion until soft and translucent.

Stir in 130 g of chopped fresh spinach. Cover and let it cook for a few minutes until it wilts completely.

Add 120 g of coral lentils, 200 g of water, 2 tablespoons of coconut milk, 1 teaspoon of curry powder, 1 teaspoon of turmeric, and 1 vegetable stock cube (optional). Season with salt to taste.

Let the dhal simmer on low heat, stirring occasionally.

Cook for about 15 to 20 minutes, until the lentils are soft and creamy.

If needed, add a little water during cooking to keep the dhal from sticking.

Serve piping hot with fluffy cheese naan for an extra indulgent meal!