Rinse and drain lentils

Heat oil in large sauce pan and add chopped onion and finely chopped garlic clove for a minute.

Stir in tikka paste and cook for a further minute.

Add lentils and drained chickpeas

Add coconut milk

Fill coconut milk can with water and add as the curry cooks ensuring its neither too runny or too thick.

Let cook on medium heat for about 30 mins until lentils are done and add water as required

Stir in spinach and cook for 2 to 3 minutes

Squeeze in juice from lemon

Serve with cooked naan