Lentil & Spinach Curry Click image to enlarge
Course: Main
Dish: Vegetarian
Serves: 4
Nutritional information per serving:
Calories:           313
Protein:             21.2g
Carbs:              42.3g
Sugars:             6.7g
Fat:                  7.7g
Sat Fat:            0.6g
Fibre:                8.6g
Sodium:            0.4g

 

Did you know?

Canned lentils and spinach are sources of iron, which is good for red blood cell production - plus there's no need to soak the lentils!


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Lentil & Spinach Curry

Bursting with portions of your 5-A-DAY, this low-calorie curry is perfect for vegetarians.
20 minutes to prepare and cook. Serves 4.
See “u.can cook” for more recipes devised with James Martin
Ingredients:
410g can green lentils, drained
380g can leaf spinach, drained
400g can chopped tomatoes
1 red onion, finely diced
2 cloves garlic, crushed
2 Tbsp Balti curry paste
150ml vegetable stock
20g fresh coriander, roughly chopped
1 Tbsp oil
Naan bread
Chutney
Method:
1.     Heat oil in a wok, or deep sided frying pan. Fry onion until soft, add the garlic and fry for 1 minute.
2.     Stir in curry paste and gently fry for 1 minute.
3.     Stir in tomatoes, stock and lentils, bring to the boil and reduce to a simmer for 10 minutes.
4.     Stir in spinach and gently heat through.
5.     Remove from heat, stir in coriander.
6.  Serve with warm naan bread and chutney.
 
Hints and Tips: Use your favourite curry powder as an alternative to curry paste.

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