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Serves 4

Spinach and Lentil Curry

This curry has been kept simple by using canned lentils to make cooking time much quicker.


  • 200g brown basmati rice
  • 2 tsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • 2 cans chopped tomatoes
  • 1 can reduced fat coconut milk
  • 2 and a half cans green lentils, drained and rinsed
  • 2 tsp bouillon powder
  • 260g spinach


  • Pop the rice in a pan and cover well with boiling water. Bring to the boil, then simmer for 25-30 minutes, or until the rice is cooked.
  • While the rice cooks, make the curry. In a pan, add the oil, onion and garlic and cook on high heat for 4-5 minutes until the onion is starting to caramelise. Add the curry powder, cumin, coriander and turmeric and stir for 1 minute. Add in the tomatoes, coconut milk, lentils and bouillon powder. Mix well. Bring it all to the boil then simmer for 5 minutes. Add the spinach and cook until it’s all wilted.
  • Season with salt and pepper. Serve the rice onto plates and serve out the lentil curry.
  • Kcal: 494
  • Protein: 20g
  • Fat: 12g
  • Carbs: 68g
  • Fibre: 13g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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