Serves
4
Prep
15
mins
Cooking
30
mins
Lentil & Spinach Curry
Directions
Step 1
Before cooking, follow on-pack instructions to rinse and pick over uncooked lentils.
Step 2
In a large saucepan on medium heat, heat oil and sauté onion for 4-5 minutes without browning. Add garlic and ginger and cook for 1 minute.
Step 3
Add the curry powder, cumin and pepper and stir to coat onions. Add the uncooked Whole Green Lentils, milk and stock. Stir and cover. Simmer for 15 minutes, adding more liquid if the mixture looks dry.
Step 4
After 15 minutes, add the uncooked Red Split Lentils and cook for a further 10 minutes, stirring and adding more liquid if necessary.
Step 5
Fold in the spinach, lemon juice and chopped coriander. Heat through and serve with rice and naan bread.
Tips
- For extra protein, brown two pieces of chicken thigh fillet and add to the curry at step 3.
Ingredients
- 1/2 cup McKenzie's Australian Whole Green Lentils
- 1/2 cup McKenzie's Australian Red Split Lentils
- 1 tbs vegetable oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2cm fresh ginger, grated
- 2 tbs Clive Of India Authentic Curry Powder
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- 400ml coconut milk
- 1 cup vegetable stock
- 200g baby spinach
- 1 lemon, juice of
- 1 coriander, chopped
