Spinach and lentil curry
A fantastic vegetarian meal with lots of fibre and nutrients from both the lentils and spinach. Vegans - all you have to do is substitute the butter for olive oil and you've got yourself a delicious vegan meal.
|50 g||Butter, or 1 Tbsp oil|
|2||Onions, finely sliced|
|1 Tbsp||Ginger, finely grated|
|2 tsp||Cumin seeds|
|4 cloves||Garlic, crushed|
|3 tsp||Ground coriander|
|2 tsp||Garam masala|
|1||Red chilli, seeds removed and finely chopped|
|1 can||Brown lentils, approx 250g|
|1 can||Crushed tomatoes, approx 400g|
|1 bag||Spinach, chopped|
- Melt butter in a large saucepan and cook onions for 5 minutes, add turmeric, finely grated ginger, cumin seeds, crushed garlic, ground coriander, garam masala and chilli.
- Cook for 5 minutes over a gentle heat, stirring carefully so that the spices do not burn.
- Add brown lentils, crushed tomatoes and 3 cups of cold water. Bring to the boil, then simmer for 30 minutes until lentils are tender.
- Ten minutes prior to the end of cooking time, add the chopped spinach.