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Lentil & spinach curry
Serves 4
Easy
Total time:
This recipe was submitted by Good Food member hayleylongdin and has not been tested by our team.
Skip to ingredients
Units:
- 410g can green lentilsdrained
- 380g can leaf spinachdrained
- 400g can chopped tomatoes
- 1 red onionfinely diced
- 2 garlic clovescrushed
- 2 tbsp balti curry paste
- 150ml vegetable stock
- 20g fresh corianderroughly 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 minute.
step 2
Stir in curry paste and gently fry for 1 minute.
step 3
Stir in tomatoes, stock and lentils, bring to the boil and reduce to a simmer for 10 minutes.
step 4
Stir in spinach and gently heat through.
step 5
Remove from heat, stir in coriander.
step 6
Serve with warm naan bread and chutney.
