Lentil & Spinach Curry
This lentil and spinach curry is a vibrant and flavorful dish that comes together quickly for a satisfying meal. The combination of tender lentils, leafy spinach, and aromatic spices creates a comforting and nutritious curry that pairs perfectly with fluffy naan bread and a dollop of chutney. It's the ideal dish for a cozy night in or a gathering with friends and family.
— Constant Cookbook
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
Instructions
- Heat oil in a wok, or deep sided frying pan. Fry onion until soft, add the garlic and fry for 1 minute
- Stir in curry paste and gently fry for 1 minute
- Stir in tomatoes, stock and lentils, bring to the boil and reduce to a simmer for 10 minutes
- Stir in spinach and gently heat through
- Remove from heat, stir in coriander
- Serve with warm naan bread and chutney
Yield
Serves 4
Comments
No comments found.