3 tbsp vegetable oil
1 ½ tbsp Keen's curry
1 tbsp mustard seeds
1 stalk curry leaves, leaves picked
1 tsp cardamom powder
1 tsp cumin powder
1 onion, finely chopped
2 cloves (whole) garlic, crushed
1 tbsp ginger
1 long green chilli, deseeded and finely chopped
2-3 parsnips, diced
400g can chopped tomatoes
4 cups vegetable/ chicken stock or water
1 cup red lentils, rinsed
2 cups baby spinach
¼ cup lemon juice