Lentil and spinach curry recipe
Ingredients
- 1 tbsp olive oil
- 1 red onion, peeled and chopped
- 2 cloves garlic, peeled and chopped
- ½ tsp garam masala
- 1½ tsp mild curry powder
- 100g red lentils
- 400g cherry tomatoes
- 250ml water
- 400g can chickpeas, drained
- 200g baby spinach
- 3 tbsp natural yogurt
- steamed rice, to serve
Each serving contains
- Energy
- 930kJ 221.0kcal
- Fat
- 6g
- Saturates
- 1g
- Salt
- 0.6g
- Sugars
- 6g
of the Reference intake
Carbohydrate 30.3gProtein 13.4gFibre 8.6g
Method
- Heat the oil in a pan and sauté the onion and garlic for 2-3 mins.
- Stir in the spices and lentils (straight from the packet) and cook for 1 min. Pour in the water and cherry tomatoes and bring to the boil. Simmer for 15-20 mins until the lentils are swollen. Stir in the chickpeas and spinach and cook for 5 mins, stirring to help the spinach wilt.
- Stir in the natural yogurt. Serve with rice.
- See more Vegetarian recipes
