Lentil and spinach curry

Lentil and spinach curry recipe

37 ratings

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  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 221 calories / serving
  • Healthy


  • 1tbsp olive oil
  • 1 red onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • ½tsp garam masala
  • 1½tsp mild curry powder
  • 100g (3½oz) red lentils
  • 400g cherry tomatoes
  • 250ml (8fl oz) water
  • 1 x 400g can chickpeas, drained
  • 200g (7oz) baby spinach
  • 3tbsp natural yogurt
  • steamed rice, to serve

Each serving contains

  • Energy

  • Fat

    6g 9%
  • Saturates

    1g 4%
  • Sugars

    6g 7%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 30.3g Protein 13.4g Fibre 8.6g


  1. Heat the oil in a pan and sauté the onion and garlic for 2-3 minutes. Stir in the spices and lentils (straight from the packet) and cook for 1 minute. Pour in the water and cherry tomatoes and bring to the boil. Simmer for 15-20 minutes until the lentils are swollen. Stir in the chickpeas and spinach and cook for 5 minutes, stirring to help the spinach wilt.
  2. Stir in the natural yogurt. Serve with rice.

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