Lentil and Spinach Curry
Packed full of flavour and goodness, this Lentil and Spinach Curry recipe is the perfect winter meal. Thanks to the lentils, this recipe is high in protein, fibre and freshness.
This recipe was provided by our wonderful Chef Ishan at Guardian Doncaster East.
Ingredients
- 250g red lentils
- 125ml coconut milk
- 250ml water
- 1/2 tsp turmeric powder
- Salt to taste
- Fresh or frozen baby spinach
Optional Ingredients
– 5-6 curry leaves
– 1 small pandan leave
– 1 fresh chilli, diced
– 1 small onion, finely sliced
– 10g curry powder
– 1 garlic clove, diced
Instructions
- Wash the lentils thoroughly, changing the water two or three times, to remove any impurities.
- Add the washed lentils, water, turmeric powder, salt and any optional ingredients you choose to a pot and simmer it on a low heat, stirring every 2-3 minutes, until the lentils turn yellow and are cooked. Add more water if required.
- Once the lentils are cooked, add the coconut milk and cook for another 2-3 minutes until the coconut milk is combined through and heated.
- Add the spinach and combine. If you’re using frozen spinach it will require an additional few minutes on a low heat to cook off the excess water. If using fresh spinach, serve immediately.
- Serve the curry on its own or with rice, roti or crusty bread.Chef’s Note: This curry is Vegetarian, Vegan, Wheat free and Gluten free, making it the perfect meal to serve to children.
