Dahl and spinach curry

• 1 tablespoon ghee
• 4 shallots, finely chopped
• 1 garlic clove, finely chopped

Heat the ghee in a heavy-based frying pan over low to medium heat, add the shallots and garlic and cook for 1–2 minutes or until just soft. Add the curry leaves and lentils and cook for another 3 minutes, then add the chilli, turmeric and coconut milk and cook for 8 minutes or until the dahl is soft and pulpy. Add the spinach and coconut cream and simmer for 3 minutes.