Creamy coconut lentil curry

Heat a dash of oil in a medium sized lidded pan over low heat. Add the onion, garlic and ginger and sauté until the onion softens. Add the Gregg's Whole Cumin Seeds and Gregg's Ground Coriander and cook for a further minute to allow the spices to 'cook out'.

Add the Wattie's Crushed and Sieved Tomatoes, drained Wattie's Lentils and sugar if using. Stir and bring to the boil. Reduce heat and simmer for 20 minutes, covering the pan if the sauce is reducing too much. Stir occasionally to avoid the lentils sticking to the base of the pan.

Add the spinach leaves into mixture followed by coconut milk to make the curry creamy. Continue cooking until the spinach wilts and sauce is hot. Season to taste and garnish with coriander

Serve with basmati rice, lemon wedges and poppadoms if wished.