Start by prepping your veg. Peel and finely chop the garlic and ginger. Finely chop the scallions, removing any limp outer leaves. Drain the tinned lentils and rinse thoroughly, then half the cherry tomatoes.
Heat 1 tablespoon of oil for 1 minute in a large saucepan on high heat. Add the garlic, ginger and scallions and cook for 2 minutes. Next, add the cherry tomatoes and cook for another 3 minutes until they begin to soften.
Add the curry powder to the veg and fry for another minute. Then add all the remaining ingredients, and bring to a boil, stirring occasionally to make sure it does not stick. Reduce the heat and simmer for a further 5 mins, stirring occasionally. Season and remove from the heat.
For the coriander pickle, peel the red onion and slice into thin long strips, add to a glass/mug, along with the vinegar and water and a pinch of salt, mix and leave to pickle for 5 mins.
Finely chop the coriander, including the stalks, and cut the cucumber into 1cm cubes. Drain the red onions and add to a bowl along with the chopped coriander and chopped cucumber. Mix together with 1 tbsp of oil and a pinch of salt.
Steam the rice for 2 mins according to the back of the pack.
Using a potato peeler, peel the carrot into long ribbons and roll them up.
To serve: Divide the lentil and spinach curry into bowls with a serving of rice, add pickle, carrot ribbons and a generous tablespoon of mango chutney. Decorate with some pomegranate seeds and serve with a wedge of the remaining lime.