Ingredients

2 garlic cloves
thumb-sized piece ginger
100g red split lentils
2 red onions
cut into small wedges
1 small cauliflower
cut into florets
½ tsp turmeric
2 tsp cumin seeds
4 boneless and skinless chicken thighs
1 tsp cold pressed rapeseed oil
2 tsp medium curry powder
100g baby leaf spinach
2 tomatoes
chopped
½ lemon
cut into wedges
2 tbsp natural yogurt

Method
step 1
Heat oven to 200C/180C fan/gas 6. Grate the garlic and ginger into a large roasting dish. Add the lentils, onions, cauliflower, turmeric and cumin seeds. Pour over 500ml boiling water and give everything a good mix. Rub the chicken thighs with the oil, curry powder and a pinch of salt and pepper. Nestle these into the lentils, then cook in the oven for 40 mins until the lentils and chicken are cooked through.

step 2
Add the spinach and tomatoes to the dish, remove the chicken and return to the oven briefly for a couple of mins until the spinach has wilted. Season to taste. Serve with the lemon wedges and yogurt.