Bursting with portions of your 5-A-DAY, this low-calorie curry is perfect for vegetarians.
![Lentil & Spinach Curry](/image-library/port/1000/l/lentil-and-spinach-curry.jpg)
Lentil & Spinach Curry
Preparation & Cooking: 20 minutes
Serves: 4
Ingredients:
- 410g can green lentils, drained
- 380g can leaf spinach, drained
- 400g can chopped tomatoes
- 1 red onion, finely diced
- 2 cloves garlic, crushed
- 2 Tbsp Balti curry paste
- 150ml vegetable stock
- 20g fresh coriander, roughly chopped
- 1 Tbsp oil
- Naan bread
- Chutney
Method:
- Heat oil in a wok, or deep sided frying pan. Fry onion until soft, add the garlic and fry for 1 minute.
- Stir in curry paste and gently fry for 1 minute.
- Stir in tomatoes, stock and lentils, bring to the boil and reduce to a simmer for 10 minutes.
- Stir in spinach and gently heat through.
- Remove from heat, stir in coriander.
- Serve with warm naan bread and chutney. Hints and Tips: Use your favourite curry powder as an alternative to curry paste.
Recipe courtesy of www.cannedfood.co.uk
Tagged in Recipes