Beef and Baby Spinach Lentil Curry

• Place a pan over medium-high heat (no oil).
• Once hot, add the beef mince and fry until browned, 5-6 mins. IMPORTANT: Wash hands after handling raw meat and its packaging. Use a spoon to break it up as it cooks.
• Halve, peel and chop the onion into small pieces.
• Peel and grate the garlic (or use a garlic press). 
• Once the mince has browned, add onion and garlic (with a drizzle of oil if necessary). Fry until it's starting to soften, 3-4 mins.

• Finely chop the chilli.
• Drain and rinse the lentils in a sieve.
• Once the onion has softened, add the North Indian spice and chilli (use less if you don't like spice) to the pan.
• Cook, stirring, for 1 min.

• Add 100ml water (double for 4p), passata, stock powder and lentils to the pan.
• Season with salt and pepper.
• Stir together. Simmer until thickened, 4-5 mins. IMPORTANT: Mince is cooked when no longer pink in the middle.

TIP: Add a splash of water to loosen the sauce if necessary.

• Add the spinach a handful at a time.
• Cook until wilted and piping hot, 2-3 mins.
• Taste and add more salt and pepper if desired.