This is an easy, cheap, tasty and super-nourishing dinner that really delivers in terms of taste. Well worth a shot and perfect for midweek.
*This recipe serves 3-4.
1. Add the oil to a medium-sized saucepan set on a high heat and heat up for 1 minute. Add the spring onions, garlic and ginger and fry for 3 minutes. Add the spices and a pinch of salt and pepper and cook, stirring, for 30 seconds, then stir in the cherry tomatoes, butterbeans, lentils and coconut milk. Bring to the boil, then reduce the heat and simmer for a few minutes.
2. Finely chop the fresh coriander, stalks included, and add to the pan along with the baby spinach and lime juice. Finally, taste and season with an extra pinch of salt and pepper if you think it needs it.
3. Serve with some ripe avocado, toasted flaked almonds and/or toasted whole wheat pitta bread cut into thin soldiers. Rice also goes great with this curry but needs more cooking time.