Spinach and lentil curry
Prep:
5 mins
Cook:
30 mins
Earthy spinach with hearty lentils make for a wonderful curry when you need a hit of energy and warmth.
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
250 ml water
400g can chickpeas, drained
200g baby spinach
3 tbsp natural yoghurt
Steamed rice, to serve
Heat the oil in a pan and gently fry the onion and garlic for 2-3 minutes.
Add in the spices and lentils and cook for 1 minute, stirring.
Add the water and cherry tomatoes then bring to the boil.
Once boiling, reduce the heat and simmer for 15-20 minutes until the lentils are soft.
Stir in the chickpeas and the spinach and cook for 5 minutes, stirring.
Dollop in the yoghurt and serve with rice if you like.
Serves
4
Preparation Time
5 minutes
Cooking Time
30 minutes
Main ingredients
Dairy, Beans, Vegetables, Lentils, Spice
Recipe Type
Dinner, Family Dinners, Healthy, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy
