Heat the butter in a pan over a medium heat until foaming and fry the garlic and chilli for 2-3 minutes. Add the spinach and continue to cook until the spinach has wilted. Season, to taste, with salt and freshly ground black pepper, then add the lime juice.
To make the millefeuille, place a poppadum onto a serving plate and top with half the spinach mixture. Place another poppadum on top, then top with the remaining spinach mixture. Finish with the final poppadum.
Serve sprinkled with the curry powder.
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