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Vegetarian Red Lentil Curry with Spinach

  • 4servings
  • 60minutes
  • 329calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsCopper, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 200g (7 oz) red lentils

  2. 4 tablespoons tomato puree

  3. 1/2 (200g) pot low fat natural yoghurt

  4. 1 teaspoon garam masala

  5. 1/2 teaspoon turmeric

  6. 1/2 teaspoon ground cumin

  7. 1/2 teaspoon chilli powder

  8. 2 tablespoons vegetable oil

  9. 1 onion, chopped

  10. 2 cloves garlic, chopped

  11. 1 (2 1/2cm / 1 in) piece fresh root ginger, grated

  12. 100g (4 oz) fresh spinach, coarsely chopped

  13. 2 tomatoes, chopped

  14. 4 sprigs fresh coriander, chopped

  15. 1 (400g) tin mixed beans, rinsed and drained

Instructions Jump to Ingredients ↑

  1. Rinse lentils and place in a saucepan with enough water to cover. Bring to the boil. Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain.

  2. In a bowl, stir together tomato purée and yoghurt. Season with garam masala, turmeric, cumin and chilli powder. Stir until creamy.

  3. Heat oil in a frying pan over medium heat. Stir in onion, garlic and ginger; cook until onion begins to brown. Stir in spinach; cook until dark green and wilted. Gradually stir in yoghurt mixture. Then mix in tomatoes and coriander.

  4. Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes.

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