LENTIL & SPINACH CURRY

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Lentil & Spinach Curry image

A delicious alternative to a greasy takeaway! Really quick to make and is packed full of storecupboard essentials, too.

Provided by hayleylongdin

Time 20m

Yield Serves 4

Number Of Ingredients 11

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

Steps:

  • 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

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