Curry chicken and baked dal

• garlic cloves↗2
• ginger↗thumb-sized piece
• red lentils↗100g g
• red onion↗2

  sliced into small wedges

• small cauliflower↗1

  broken into florets

• turmeric↗½ tsp tsp
• cumin seeds↗2 tsp tsp
• boneless, skinless chicken thighs↗4
• cold-pressed rapeseed oil↗1 tsp tsp
• medium curry powder↗2 tsp tsp
• young leaf spinach↗100g g
• tomatoes↗2

  sliced

• lemon↗½

  cut into wedges

• natural yogurt↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C fan/gas 6. Rub garlic and ginger into a large roasting pan. Add lentils, onion, cauliflower, turmeric and cumin seeds. Pour in 500 ml boiling water and mix well. Rub the chicken thighs with oil, curry powder and a pinch of salt and pepper. Place them on top of the lentils, then roast in the oven for 40 minutes until the lentils and chicken are cooked.

2. 2

   Add the spinach and tomatoes to the dish, remove the chicken and return the pan to the oven for a few minutes until the spinach wilts. Season to taste. Serve with lemon wedges and yogurt.