Serves
4
Spinach and Lentil Curry
This curry has been kept simple by using canned lentils to make cooking time much quicker.
Ingredients
- 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
Directions
- 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
