Saturday, 16 April 2016

Lentil and spinach curry

An easy weeknight veggie recipe from Prima. This was really tasty and very simple. My modified version used no chilli, and no stock as the tinned lentils were already cooked and needed no extra liquid. Even without it, the curry was quite soupy.

Fry a chopped onion until translucent, and add 3-4 tbsp (or to taste) of curry paste and a little water. This time I used Patak's Rogan Josh. Tip in 2 drained tins of green lentils and one of tomatoes, plus a small tin of coconut cream/milk (I used cream) and simmer while you cook the rice. With about 5-10 mins left, drop in several blocks of frozen spinach (I used about 7 since that's what was left in the bag!) and cook until defrosted and heated through. This made 4 polite portions or 3 hearty ones.

Next time I'd add a load of finely chopped mushrooms with the onion, to bulk out the curry and add a different texture. Definitely one to cook again.

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