Serves
4
Prep
15
mins
Cooking
30
mins
Lentil & Spinach Curry
Directions
Step 1
In a large saucepan on medium heat, heat oil and saute onion for 4-5 minutes without browning. Add garlic and ginger and cook for 1 minute.
Step 2
Add the curry powder, cumin and pepper and stir to coat onions. Add the prepared Whole Green Lentils, coconut milk and stock. Stir and cover. Simmer for 15 minutes, adding more stock or water if the mixture looks dry.
Step 3
After 15 minutes, add the prepared Red Split Lentils and cook for a further 10 minutes, stirring and adding more liquid if necessary.
Step 4
Fold in the spinach, lemon juice and chopped coriander. Heat through and serve with rice and naan bread.
Tips
- For extra protein, brown two pieces of chicken thigh fillet and add to the curry at step 3.
Ingredients
- 1 tbs vegetable oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2cm fresh ginger, grated
- 2 tbs Clive Of India Authentic Curry Powder
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/2 cup, prepared McKenzie's Whole Green Lentils
- 400ml coconut milk
- 1 cup vegetable stock
- 1/2 cup, prepared McKenzie's Red Split Lentils
- 200g baby spinach
- 1 lemon, juice of
- 1 coriander, chopped
