To start, finely dice the onion and sauté in oil, letting them sweat and soften. Stir occasionally to prevent them from sticking to the pot.
Once softened, toss in all the spices to coat the onions. Cook for approximately one minute.
Add in the garlic, ginger and breyani mix. Stir well until the spices are cooked to release their flavours.
Pour in the tomato and onion mix, tomato paste, chickpeas and lentils. Let this simmer until the chickpeas are cooked.
Stir in the coconut milk, spinach and butternut and simmer for approximately 10 minutes. This allows the sauce to thicken and the flavours to combine into a rich, creamy base.
If the curry becomes too thick, adjust the consistency by adding some vegetable broth or water.
Once done, serve this hearty curry over a rice of your choice: white, yellow, basmati, brown or even cauliflower. You may also enjoy it with roti or garlic naan, papadum and curry accompaniments.
