Onion Bhaji with Spinach and Lentil Korma

Steps

1. Add korma paste and first measure of coconut cream to a medium pot on medium heat. Cook, stirring constantly for 30 seconds or until fragrant.
2. Add remaining lentil korma sauce ingredients (except spinach) and bring to a boil. Reduce heat to low, simmer for 15–20 minutes or until lentils are tender. Stir occasionally to avoid burning. When lentils are tender, add spinach. Season with salt and pepper and remove from heat.
3. While korma is simmering, prepare bhaji. Whisk egg and salt in a large bowl. Cut onion in half and very thinly slice, add to bowl along with chickpea flour mix. Use hands to mix well to combine (mix will be quite dry).
4. Heat a drizzle of oil in a large, preferably non-stick, fry pan on medium heat. Spoon about a tablespoon of onion mixture into the pan and flatten to 0.5cm thick. Fry bhaji in batches for 4–5 minutes each side or until golden brown and crunchy. Remove from pan and cover to keep warm.
5. While bhaji are cooking, prepare cucumber and pear pickle. Mix vinegar and honey together in a medium bowl. Remove core from pear and thinly slice. Use a vegetable peeler to peel thin strips of cucumber (stopping when you reach the seeds). Add to bowl along with ginger, season and mix to combine.
6. Divide spinach and lentil korma between bowls and serve onion bhaji on the side for dipping. Top with cucumber and pear pickle.