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Lentil and spinach curry

Prep Time20 minutes
Cook Time30 minutes
Course: Main Course
Servings: 4

Ingredients

  • 2 tbsp sunflower oil
  • 1/2 onion or one celery stick
  • 1 large clove of garlic
  • 5 or 6 mushrooms finely chopped
  • 4 tbsp curry paste
  • 850 ml water
  • 3 knorr stock cubes
  • Big handful of frozen vegetables
  • 250 g green lentils
  • 1 big tsp tumeric
  • 200 g bag of baby spinach
  • Basmati pilau rice

Instructions

  • Boil the kettle
  • Chop onion or celery and put in pan with olive oil, stir so it’s coated.
  • Chop mushrooms and garlic
  • Put the pan with the onion or celery on a gentle heat stirring occasionally and cook for a few minutes.
  • Add the mushroom and garlic stirring vigorously until softened
  • Add the curry paste and turmeric and stir in till it’s a big stodgy lump
  • Add one stock cube and a little water and stir in till the stock is dissolved and the ingredients have a gloopy consistency.
  • Season lightly with salt and go a bit heavier with the pepper
  • Add the 850ml of water and the remaining stock cubes. Stir in until the stock cubes have dissolved.
  • Rinse the green lentils and place in the pan, set timer for 20 mins
  • When there is 10 mins to go, add the frozen veg.
  • At the end of 20 mins, add the entire bag of spinach and fold in until limp.
  • Server with pilau rice and naan bread