Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 tablespoon Alfa One rice bran oil

  3. 1 medium brown onion, finely chopped

  4. 2 garlic cloves, crushed

  5. 1 tablespoon mild curry powder

  6. 1 cup dried red lentils, rinsed, drained

  7. 1cm piece fresh ginger, grated

  8. 1/2 cup reduced-fat coconut milk

  9. 3 1/2 cups salt-reduced chicken stock

  10. 70g baby spinach

  11. 1/2 cup fresh coriander leaves

Instructions Jump to Ingredients ↑

  1. Heat oil in a saucepan over a medium heat. Cook onion for 8 to 10 minutes or until tender. Add garlic and curry powder. Cook for 2 minutes or until fragrant.

  2. Add lentils, ginger, coconut milk and stock. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 30 minutes or until lentils have softened. Cook, uncovered, stirring occasionally, for 20 to 30 minutes or until thickened. Remove from heat. Stir in spinach. Serve warm with coriander.


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