Spicy vegan curry

Serves 3

Ingredients
- 1 tbsp olive oil
- garlic, crushed
- ¼ onion, diced
- 1 tbsp garahm masala powder
- 1 tbsp cumin powder
- 2 tbsp ginger powder (or fresh ginger)
- 1 chili pepper, chopped
- 400g tinned tomatoes or passata
- 200g spinach
- 1 cup split red lentils
- 1 glass cocunut water
- ¾ cup couscous
- parsley, finely chopped

Directions
Cook the lentils in cold water for 20 minutes. When they are cooked drain them.
In the meantime, in a large frying pan heat the oil, then add the onion and garlic and fry for a couple of minutes. Then add the garahm masala, cumin, ginger and fry for another minute. Add the passata and the chili pepper, cook for a few minutes then stir in the spinach, lentils and cocunut water. Simmer for 15 minutes.
Pour boiling water over the couscous and cover for 5 minutes, then mix in the parsley.
Serve the curry over the couscous.