Instructions

Stove Top:

1. Spray a large saucepan over a medium-high heat with cooking oil. Add the onion, garlic and ginger and fry until slightly softened, add in a little water to prevent from burning if needed.
2. Add the cumin, coriander, turmeric and garam masala and mix into a paste.
3. Add the carrot, courgette, lentils, green chilli's, passata, water and salt. 
4. Bring to a boil and then reduce heat, cover and simmer for 45 minutes. 
5. Add spinach and stir until spinach is slightly wilted into mixture.
6. Enjoy!!
7. (optional) Top with a dollop of plain yoghurt mixed with chopped coriander and lemon juice. 

Instant Pot:

1. Set instant pot to saute mode, spray the inner pot with some cooking oil spray
2. Once instant pot displays hot, Add the onion, garlic and ginger and fry until slightly softened, add in a little water to prevent from burning if needed.
3. Add the cumin, coriander, turmeric and garam masala and mix into a paste.
4. Add the carrot, courgette, lentils, green chilli's, passata, water and salt. 
5. Add lid, set to manual high pressure for 10 minutes.
6. Once it finishes cooking time, let the pressure release naturally for approx 10 mins and then release any additional pressure before removing the lid.
7. Stir through the chopped spinach.
8. Enjoy!!
9. (optional) Top with a dollop of plain yoghurt mixed with chopped coriander and lemon juice. 
10.