Fry the onion in 50g of the margerine until golden. Add half of the sliced garlic, cumin, mustard seeds & cloves. Cook gently for about 5 mins. Stir in the turmeric & chili powder until well blended.
Add the lentils, water, coconut milk, ginger, tomatoes & spinach (I use the frozen spinach). Bring to a simmer, add pepper and cook gently, stirring occasionally, for 30 - 40 mins or until the lentils are soft and have dissolved into the liquid.
Remove the pan from the heat.
Melt the remaining margerine in a small pan. When it gets frothy, add the rest of the garlic and stir until it starts to colour. Add this to the lentil mix.
Add the lime juice, corriander, mint & salt. Cover with lid & leave to sit for 10 mins. Remove ginger chunks And serve with nann vegan bread or any other type of flat bread. YUMMY.