Creamy Lentil and Spinach Curry

Creamy Lentil and Spinach Curry

Warm yourself up with this delicious vegetarian curry! 

 Ingredients (serves approx 4) 

• 1 onion, peeled and finely chopped  

• 3 cloves of garlic, finely chopped

• 1 tsp grated ginger 

• 1 tbsp curry powder 

• 1 tsp cumin seeds 

• 1 tsp ground cumin 

• 150mls coconut milk 

• 400g can of chopped tomatoes 

• 1 cup stock 

• 200g red lentils, rinsed 

• 3 handfuls of baby spinach 

• Juice of 1 lemon or lime 

• 1 tbsp olive oil 

 How to make: 

1. Heat oil in a large nonstick pan and add onion, garlic and ginger, cook over a medium heat for 4-5 minutes until they start to soften. 

2. Reduce the heat and add the curry powder, cumin seeds and powder and stir for a minute until fragrant.  

3. Add the red lentils, canned tomatoes, coconut milk and stock. Mix well and cook for about 25-30minutes or until the lentils are soft. Add extra stock or coconut milk if needed. 

4. Stir through the spinach and lemon juice and season to taste. 

 Enjoy with rice and any extra veggies you like. 

Here’s a video of me making it too!

Nutrition approx per serve:
1363 kJ | 326 kcals
28g Carbohydrates | 6.9g of which Sugars
13g Fat | 7.1g of which Saturated
17g Protein | 11g Fibre | 185mg Sodium