Lentil and Spinach Curry

1 Review

Recipe by James Martin
Serves 4
Ready in 15 to 30 mins

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Ingredients

410g can green lentils, drained
380g can leaf spinach, drained
400g can chopped tomatoes
1 red onion, finely diced
2 garlic cloves, crushed
2 tbsp balti curry paste
150ml vegetable stock
20g fresh coriander, roughly chopped
1 tbsp oil
naan breads and chutney to serve

Nutritional Information:

Calories: 313
Fat: 7.7g

How To Cook

Heat oil in a wok, or deep sided frying pan. Fry onion until soft, add the garlic and fry for one minute.
Stir in the curry paste and gently fry for one minute. Now stir in the tomatoes, stock and lentils, bring to the boil and reduce to a simmer for around 10 minutes.
Stir in the spinach and gently heat through. Remove from heat and add the fresh coriander.
Serve the piping hot curry with warm naan breads and chutney.

www.cannedfood.co.uk

Comments

1 person has helped to review this recipe.

Posted by Nat_Hastie on February 12, 2012

This dish looked delishious in this picture so thought I’d give it a try. Was a little dubious of using canned spinach and lentils but did as I was told, only adding potatoes, baby corn and chilli powder for some extra substace and oomph for my hungry family. Served with pilau rice and it went down a treat. Will make this again for sure. Very quick and easy to make.

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