Preheat the oven to 200oC, gas mark 6.

Place the lentils in a food processor and pulse to a paste, add the pork mince and curry paste and pulse until evenly blended. Divide into 8 large meatballs.

Heat the oil in a large frying pan and fry the meatballs for 5 minutes until evenly browned all over, transfer to a large roasting tin.

Dissolve the stock cube in 200ml boiling water and add to the same frying pan with the spinach, rice and sweetcorn and bring to the boil, pour over the meatballs and bake for 20-25 minutes until cooked throughout.

Stir the Walnuts and coriander through the rice and serve with a green salad.