Red lentil and vegetable curry

1) Fry the onions in the oil over a medium heat for a few minutes until soft.
2) Add the potatoes, curry powder, garlic paste and ginger paste. Stir well to coat.
3) Stir in the red lentils, crumble in the stock cube and add the coconut milk and water.
4) Bring up to the boil then turn down and simmer for 10 minutes, stirring occasionally.
5) Add the broccoli and spinach and cook for a further 10 minutes or until the broccoli is cooked and the lentils are tender. Check the seasoning.
6) Serve with fresh coriander sprinkled on top.