Bursting with portions of your 5-A-DAY, this low-calorie curry is perfect for vegetarians.

Lentil & Spinach Curry

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:

  1. Heat oil in a wok, or deep sided frying pan. Fry onion until soft, add the garlic and fry for 1 minute.
  2. Stir in curry paste and gently fry for 1 minute.
  3. Stir in tomatoes, stock and lentils, bring to the boil and reduce to a simmer for 10 minutes.
  4. Stir in spinach and gently heat through.
  5. Remove from heat, stir in coriander.
  6. 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

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