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Lentil & Spinach Curry

06:39 16 January 2011

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Bursting with portions of your 5-A-DAY, this low-calorie curry is perfect for vegetarians.

20 minutes to prepare and cook. Serves 4.

See “u.can cook” for more recipes devised with James Martin

410g can green lentils, drained

380g can leaf spinach, drained

400g can chopped tomatoes

1 red onion, finely diced

2 cloves garlic, crushed

2 Tbsp Balti curry paste

150ml vegetable stock

20g fresh coriander, roughly chopped

1 Tbsp oil

Naan bread

Chutney

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.

Hints and Tips: Use your favourite curry powder as an alternative to curry paste.

Calories: 313

Protein: 21.2g

Carbs: 42.3g

Sugars: 6.7g

Fat: 7.7g

Sat Fat: 0.6g

Fibre: 8.6g

Sodium: 0.4g

This recipe and image is copyrighted to Canned Food UK.

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