Lentil and Spinach Curry
Serves: 4 Ready in: 15 to 30 mins
Ingredients:
410g can green lentils, drained
380g can leaf spinach, drained
400g can chopped tomatoes
1 red onion, finely diced
2 garlic cloves, crushed
2 tbsp balti curry paste
150ml vegetable stock
20g fresh coriander, roughly chopped
1 tbsp oil
naan breads and chutney to serve
method:
- Heat oil in a wok, or deep sided frying pan. Fry onion until soft, add the garlic and fry for one minute.
- Stir in the curry paste and gently fry for one minute. Now stir in the tomatoes, stock and lentils, bring to the boil and reduce to a simmer for around 10 minutes.
- Stir in the spinach and gently heat through. Remove from heat and add the fresh coriander.
- Serve the piping hot curry with warm naan breads and chutney.
