Creamy Coconut Dhal & Chilli Flatbreads

In a large saucepan, melt the butter with a drizzle of olive oil over a medium-high heat. Add the onion and cook, 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 (see ingredients list), tomato paste and turmeric. 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 dhal is simmering, grate the carrot (unpeeled). Roughly chop the tomato. In the last 10 minutes of cook time, remove the lid and stir through the carrot and tomato. Cook until the veggies have softened.

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

Heat olive oil (2 1/2 tbs for 2 people / 1/3 cup for 4 people) in a medium frying pan over a mediumhigh heat. Add a pinch of chilli flakes (if using) to the oil and cook until fragrant, 1 minute. Pour the chilli oil into 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 pan to a medium-high heat, then add the tortilla. Cook until golden, 1 minute each side. Transfer to a plate lined with paper towel and repeat with the remaining tortillas (see ingredients list).

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