Lentil, Chickpea and Spinach Curry

1. Heat a pan on the hob on a medium heat and add the onion, cook for 5 minutes until soft.

2. Add the ginger and the garlic and cook for a further 2 minutes and then add 3/4 of the spice mix.

3. Add the Lentils and turn the heat up to high and cook for a minute to split the skin of the lentils.

4. Cover the lentils in water so the ratio is about 2 parts water to 1 part lentils and add the stock cube.

5. Add the chickpeas and the tomatoes and reduce the heat to simmer until the lentils are softened, approx 25-30mins.

6. Stir every few minutes. If the curry begins to dry out, keep topping up with water to keep the lentils covered.

7. When the lentils are almost cooked, place a separate pan on the hob and heat to a high heat.

8. Spray in a few sprays of oil and add the cubed tofu to the pan tossing regularly and cook until golden.

9. Add the spinach to the curry and cook for 1 minute until wilted down.

10. remove from the heat then stir through 2/3 of the coriander and the ricotta.

11. Add the remaining spice and cook for 1 minute, remove from the heat and toss through the remaining coriander.

12. Season the curry with salt as necessary.

13. Serve the curry over rice and place the tofu on top.