Lentil and spinach curry recipe

35 ratings Rate
  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 221 calories / serving
  • Healthy
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HEALTHY LentilandSpinachCurry He

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.

Stir in the natural yogurt. Serve with rice.

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  • Ingredients

  • 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
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  • Energy 932kj 221kcal 11%
  • Fat 6g 9%
  • Saturates 0.8g 4%
  • Sugars 6.2g 7%
  • Salt 0.6g 10%

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

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