Red Lentil Dhal with Fragrant Basmati Rice & Apple Salsa

Steps

1. Bring a full kettle to the boil.
2. Prep carrot. Heat oil in a large pot (with a lid) on medium heat. Cook carrot and garlic and ginger paste for about 3 minutes, until softened. If mixture starts to stick, add a splash of water. Add yellow curry paste, lentils and a drizzle of coconut milk. Cook for 1 minute, stirring, until fragrant.
3. Increase heat to high, add remaining coconut milk, stock and soy sauce. Stir and bring to the boil. Reduce heat to low, cover and simmer for 20-25 minutes, stirring occasionally, until lentils are tender. If dhal is looking too dry, add 1/4-1/2 cup water. Prep spinach and set aside.
4. Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
5. Prep tomato and apple. Toss all salsa ingredients in a small bowl and season to taste with salt and pepper.
6. When dhal has finished cooking, stir through spinach and sugar and season to taste with salt and pepper.
7. Rice and dhal topped with salsa and yoghurt.