Lentil & Spinach Curry
Serves 4
Easy
Total time:
A delicious alternative to a greasy takeaway! Really quick to make and is packed full of storecupboard essentials, too.
Skip to ingredients
- 410g can green lentils, drained
- 380g can leaf spinach, drained
- 400g can chopped tomatoes
- 1 red onion, finely diced
- 2 cloves garlic, crushed
- 2 Tbsp Balti curry paste
- 150ml vegetable stock
- 20g fresh coriander, roughly chopped
- 1 Tbsp oil
- Naan bread
- Chutney
Method
step 1
Heat oil in a wok, or deep sided frying pan. Fry onion until soft, add the garlic and fry for 1 minutestep 2
Stir in curry paste and gently fry for 1 minutestep 3
Stir in tomatoes, stock and lentils, bring to the boil and reduce to a simmer for 10 minutesstep 4
Stir in spinach and gently heat throughstep 5
Remove from heat, stir in corianderstep 6
Serve with warm naan bread and chutney
