• Finely chop onion 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. Cut courgette into half-moons. • In the last 5 minutes of cook time, remove the lid and stir through the carrot and courgette. Cook until softened. TIP: Add a splash of water if the dhal looks dry.

• While the dhal is cooking, 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 flourtortilla. • 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 spinach leaves and bamboo shoots (see ingredients) until spinach is just wilted and bamboo shoots are warmed. Season with salt and pepper. TIP: Stir through some water with the spinach if needed!

• Divide coconut lentil and bamboo shoot dhal between bowls. • Dollop with Greek-style yoghurt and tear over coriander. Serve with chilli flatbreads. Enjoy!