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Lentil and spinach curry recipe

Lentil and spinach curry

See method
  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 221 calories / serving

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

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Each serving contains

Energy
930kJ 221.0kcal
11%
Fat
6g
low9%
Saturates
1g
low4%
Salt
0.6g
low10%
Sugars
6g
low7%

of the Reference intake

Carbohydrate 30.3gProtein 13.4gFibre 8.6g

Method

  1. Heat the oil in a pan and sauté the onion and garlic for 2-3 mins.
  2. 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.
  3. Stir in the natural yogurt. Serve with rice.

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