Serves 4
1 red onion, peeled and finely diced
1tbsp oil
2 cloves garlic, peeled and crushed
2tbsp balti curry paste
400g can chopped tomatoes
150ml vegetable stock
410g can green lentils, drained
380g can leaf spinach, drained
20g fresh coriander, roughly chopped, plus more to garnish
naan bread and chutneys to serve
Fry the onion in the oil until soft, then add the garlic and fry for another 1-2 mins. Stir in the curry paste and gently fry for another 1-2 mins. Add the tomatoes, stock and lentils, then bring to the boil and reduce to a simmer for 10 mins.
Stir in the spinach and gently heat through. Remove from heat and stir in the coriander.
Garnish the curry with more coriander and serve with warm naan bread and chutneys of your choice.
1 red onion, peeled and finely diced
1tbsp oil
2 cloves garlic, peeled and crushed
2tbsp balti curry paste
400g can chopped tomatoes
150ml vegetable stock
410g can green lentils, drained
380g can leaf spinach, drained
20g fresh coriander, roughly chopped, plus more to garnish
naan bread and chutneys to serve
Fry the onion in the oil until soft, then add the garlic and fry for another 1-2 mins. Stir in the curry paste and gently fry for another 1-2 mins. Add the tomatoes, stock and lentils, then bring to the boil and reduce to a simmer for 10 mins.
Stir in the spinach and gently heat through. Remove from heat and stir in the coriander.
Garnish the curry with more coriander and serve with warm naan bread and chutneys of your choice.
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