Lentil & Spinach Curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
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 1Heat oil in a wok, or deep sided frying pan. Fry onion until soft, add the garlic and fry for 1 minute
- STEP 2Stir in curry paste and gently fry for 1 minute
- STEP 3Stir in tomatoes, stock and lentils, bring to the boil and reduce to a simmer for 10 minutes
- STEP 4Stir in spinach and gently heat through
- STEP 5Remove from heat, stir in coriander
- STEP 6Serve with warm naan bread and chutney
