Lentil and spinach curry

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Prep time:

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Serves: 4

By Awalker



  • 1 tin spinach, drained

  • 1 tbsp oil

  • 150ml vegetable stock

  • 1 tin chopped tomato

  • 1 red onion, finely diced

  • 2 cloves garlic, crushed

  • 20g fresh coriander, roughly chopped

  • 1 jar chutney, (to serve)

  • 1 naan bread

  • 1 tin green lentils, drained

  • 1 tbsp balti curry paste


  1. Heat oil in a wok, or deep sided frying pan. Fry onion until soft, add the garlic and fry for 1 minute.
  2. Stir in curry paste and gently fry for 1 minute.
  3. Stir in tomatoes, stock and lentils, bring to the boil and reduce to a simmer for 10 minutes.
  4. Stir in spinach and gently heat through.
  5. Remove from heat, stir in coriander.
  6. Serve with warm naan bread and chutney.

Additional Information

  • Nut Free

  • Vegetarian

  • Budget

  • indian

  • pulses

  • spinach

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