Ingredients Jump to Instructions ↓

  1. 410g can green lentils, drained

  2. 380g can leaf spinach, drained

  3. 400g can chopped tomatoes

  4. 1 red onion, finely diced

  5. 2 cloves garlic, crushed

  6. 2tbsp balti curry paste

  7. 150ml vegetable stock

  8. 20g fresh coriander, roughly chopped

  9. 1tbsp oil Naan bread Chutney

Instructions Jump to Ingredients ↑

  1. Heat oil in a wok, or deep sided frying pan. Fry onion until soft, add the garlic and fry for 1 min. Stir in curry paste and gently fry for 1 min. Stir in tomatoes, stock and lentils, bring to the boil and reduce to a simmer for 10 mins. Stir in spinach and gently heat through. Remove from heat, stir in coriander. Serve with warm naan bread and chutney.


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