Lentil & Spinach Curry
Member recipe

Lentil & Spinach Curry

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(3 ratings)

Member recipe by


Serves 4

A delicious alternative to a greasy takeaway! Really quick to make and is packed full of storecupboard essentials, too.

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  • 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


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

Comments, questions and tips

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7th Nov, 2012
Quite tasty, but not quite a curry. Enjoyed it just the same. Husband wasn't keen.
16th Sep, 2012
This is delicious. I was surprised how tasty it was for such simple ingredients and so quick to make. I used fresh spinach instead of tinned. I used roughly the same weight, but simmered for a little longer to make sure it was cooked through. I am making this again for my family curry night tonight!
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