Creamy Coconut & Lentil Dhal

In a large saucepan or deep frying pan, heat the butter and a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 3-4 minutes. Add the ginger and garlic and cook until fragrant, 1 minute. Add a drizzle more olive oil, then add the brown mustard seeds, Bengal curry paste and tomato paste and cook, stirring, until fragrant, 2 minutes.

Add the water, the salt, red lentils and coconut milk to the pan. Stir well to combine. Cover with a lid, reduce the heat to medium and cook until the lentils have softened, 20-25 minutes. While the lentils are cooking, grate the carrot. Trim and halve the green beans. In the last 5 minutes of cook time, remove the lid and stir through the carrot and green beans. Cook until softened.

TIP: Add a splash of water if the dhal looks dry.

While the dhal is cooking, heat olive oil (2 1/2 tbs for 2 people / 1/3 cup for 4 people) in a medium frying pan over a medium-high heat. Add a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Transfer the chilli-infused oil to a small bowl. Brush (or spread using the back of a spoon) some chilli oil over both sides of a mini flour tortilla. Return the frying pan to a medium-high heat, then cook the tortilla until golden, 1 minute each side. Transfer to a plate lined with paper towel. Repeat with the remaining chilli oil and tortillas (see ingredients).

When the dhal has finished cooking, stir through the baby spinach leaves until just wilted. Season with salt and pepper. Roughly chop the coriander.