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
Ready to shop?
Shop ingredientsEach 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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
