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Red lentil and spinach korma recipe

Red lentil and spinach korma recipe

109 ratings

Korma curry is an absolute classic, and this easy vegan version with hearty red lentils and spinach is a great idea for a healthy family dinner. Make the most of store-bought spice mix and korma sauce to save time and add lemon and coriander for extra vibrancy. Serve simply with nutty brown rice, crispy onions and a dollop of natural yogurt, if you like. See method

  • Serves 4
  • 5 mins to prepare and 35 mins to cook
  • 589 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 2½ tbsp vegetable oil
  • 4 small red onions, 2 roughly chopped, 2 finely sliced
  • 2 garlic cloves, crushed
  • 250g red split lentils, rinsed
  • 360g jar korma 2-step kit
  • 240g easy-cook brown rice, rinsed
  • 125g spinach
  • 15g fresh coriander, roughly chopped
  • 1 lemon, cut into wedges
  • 100g low-fat natural yogurt (optional)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    5g 23%
  • Sugars

    9g 10%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 97.3g Protein 22.1g Fibre 5.4g


  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.

See more Curry recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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