Carrot curry

teaspoon cumin seeds
teaspoon mustard seeds
1 onion
1 celery stalk
1 thumb of ginger
teaspoon madras curry
half teaspoon smoked paprika
1 tin full fat coconut milk
Tablespoon tomato paste
4 carrots
2 handfuls red lentils
2 small potatoes
1 small sweet potato
1 bunch of spinach, chopped

Temper the seeds in hot oil. Add the onion, celery and ginger; sweat until translucent. Add the dry spices and stir for a minute, then tip in the coconut milk and pour a tin of water in too. Mix in the tomato paste and bring it up to simmer. Add the carrots and lentils. When it returns to simmer, add the potatoes. When it returns to simmer, add the spinach.