Wednesday: Red lentil and spinach korma
2½ tbsp vegetable oil
4 small Redmere Farms red onions, 2 roughly chopped, 2 finely sliced
2 garlic cloves, crushed
250g red split lentils, rinsed
360g jar korma 2-step kit
240g Grower's Harvest long-grain rice, rinsed
125g Redmere Farms spinach
15g fresh coriander, roughly chopped
1 lemon, cut into wedges
100g low-fat natural yogurt (optional)
1. Heat ½ tbsp oil in a large, lidded saucepan over a medium heat. Fry the chopped onions for 5-7 mins until starting to soften. Add the garlic and cook for a further 2 mins. Add the lentils and the spices from the korma kit and cook for 2 mins, stirring well. Add 325ml water, bring to the boil, then cover, reduce the heat to low and simmer gently for 10 mins. Add the korma sauce, cover and simmer gently for 15 mins.
2. Meanwhile, cook the rice to pack instructions; drain and set aside. Heat the remaining oil in a small frying pan over a high heat. Add the sliced onions and cook for 12-15 mins, stirring regularly, until golden and crisp. Use a slotted spoon to transfer to a plate lined with kitchen paper; sprinkle with a little salt and set aside.
3. Once the lentils are cooked, stir through the spinach and most of the coriander. Serve with the rice, crispy onions, remaining coriander, lemon wedges and yogurt, if you like.