Saag Dal (Lentil curry with Spinach)

I use lentils as a base for most curries I make. This one is vegetarian (and can be made vegan with the right bouillon powder), but if I was using meat I’d add it before adding the lentils, and reduce the amount of lentils used overall. Either way, it’s full of good stuff, and is a fairly spicy curry – probably a ‘medium’ heat – but that can be adjusted with the amount of chilli used. The coriander seeds and cumin seeds can be replaced with their pre-ground equivalents, but the flavour is much better if you do it yourself.

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