BEFORE COOKING:

BOIL THE KETTLE.

1. TO COOK THE CARROT:

Pour boiling water from the kettle into a pot and bring up to the boil over a high heat. Peel and dice the carrots into 2cm cubes. Once boiling, add the carrot, season with salt and cook for 12-15 mins until tender. Drain well into a colander.

2. TO PREPARE THE VEGETABLES:

Place the lentils into a sieve and rinse under cool running water then drain well. Roughly chop the coriander, including the stalks and set aside. Thinly slice the spring onion on the diagonal. Open the peanut curry paste and remove the chilli from the top. Finely slice if using or discard if not.

3. TO COOK THE SPRING ONION RICE:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the spring onion and cook for 1 min, stirring often. Open the bag of steamed basmati rice, breaking up any clumps by squeezing the bag gently then add to the pan. Season with salt and cook for 2-3 mins, stirring often then remove from the pan and cover to keep warm.

Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the peanut curry paste and cook for 1 min until aromatic, stirring often. Add the coconut cream, lentils, some or all of the chilli (if using), baby spinach and ½ cup water. Season with salt then bring to a simmer. Add the carrot and cook for 1-2 mins to warm through.

TO SERVE:

Spoon the spring onion rice into bowls and top with the west African peanut curry. Sprinkle over chopped coriander and chilli lime peanuts.