• Finely chop onion (see ingredients) and garlic. • Rinse red lentils.

• In a large saucepan, heat the butter and a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 3-4 minutes. • Add garlic and Mumbai spice blend and cook until fragrant, 1 minute. • Add a drizzle of olive oil, then add Bengal curry paste and tomato paste and cook, stirring, until fragrant, 2 minutes.

• Add the water, the salt, lentils and coconut milk to the pan. Stir well to combine. Cover with a lid, reduce the heat to medium and cook until the lentils have softened, 20-25 minutes. • While the lentils are cooking, grate carrot. Trim and halve green beans. Halve any thicker stalks of baby broccoli lengthways. • In the last 5 minutes of cook time, remove the lid and stir through the carrot, green beans and baby broccoli. Cook until tender. TIP: Add a splash of water if the dhal looks dry.

• Meanwhile, heat a medium frying pan over medium-high heat with the olive oil (21/2 tbs for 2 people / 1/3 cup for 4 people). Add a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. • Transfer chilli-infused oil to a small bowl. Brush (or spread using the back of a spoon) some chilli oil over both sides of a mini flour tortilla. • Return frying pan to medium-high heat, then cook the tortilla until golden, 1 minute each side. Transfer to a paper towel-lined plate. • Repeat with remaining chilli oil and tortillas.

• When the dhal has finished cooking, stir through baby leaves until just wilted. Season with salt and pepper. TIP: Stir through some water with the baby leaves if needed!

• Divide coconut lentil dhal between bowls. • Top with Greek-style yoghurt and tear over coriander. Serve with chilli tortillas. Enjoy!