Lentil & spinach curry
- Good Food member
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Serves 4
Easy
Total time: 20 mins
0 reviews
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This recipe was submitted by Good Food member hayleylongdin and has not been tested by our team.
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"A delicious alternative to a greasy takeaway! Really quick to make and is packed full of storecupboard essentials, too."
Ingredients
Units:
MetricUS
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410g can green lentils
drained
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380g can leaf spinach
drained
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400g can chopped tomatoes
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1 red onion
finely diced
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2 garlic cloves
crushed
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2 tbsp balti curry paste
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150ml vegetable stock
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20g fresh coriander
roughly chopped
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1 tbsp oil
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naan bread
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chutney
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Method
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step 1
Heat oil in a wok, or deep sided frying pan. Fry onion until soft, add the garlic and fry for 1 minute.
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step 2
Stir in curry paste and gently fry for 1 minute.
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step 3
Stir in tomatoes, stock and lentils, bring to the boil and reduce to a simmer for 10 minutes.
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step 4
Stir in spinach and gently heat through.
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step 5
Remove from heat, stir in coriander.
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step 6
Serve with warm naan bread and chutney.
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