First cut the onions, garlic, paprika and sugar snap peas into small pieces. The vegetables can be replaced with alternatives, depending on your taste.
Put the olive oil in a deep pan with a lid (alternatively also possible in a saucepan) and let it get hot. Sweat the onions over medium heat. As soon as these become translucent, add the garlic and continue to fry.
Put the chopped peppers and the snow peas in the pan along with the frozen spinach. The spinach does not have to defrost beforehand, it does it by itself in the pan. Fry the vegetables for about five minutes, then add the curry paste and tomato paste and briefly roast.
Now add the coconut milk and the strained tomatoes. Stir and add the lentils. Pour about half (250 ml) of the water into the pan and stir everything through. Simmer on medium heat and add more water as needed until the lentils have the desired bite.
While the curry is simmering, you can already taste it. Season with salt, curry powder, ginger, basil and turmeric to taste. Add the lemon juice to taste. It is better to put half in first and try and then add the rest as you like.
Which spices and how much of each you use depends on how spicy you want the curry to be. If you want, you can of course also add fresh chilli or coriander; it doesn`t suit my taste.
You can of course also serve the curry with rice, but I personally think that the lentils are filling enough.
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