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Recipe - Brown Lentil and Spinach Curry

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
This hearty Brown Lentil and Spinach Curry is full of flavour, rich in plant-based goodness, and quick and easy to make.  A warm, satisfying dish perfect for any night of the week.

 
Ingredients

Serves 4

• 2 Tbsp. light olive oil
• 1 onion, finely chopped
• 1/4 cup finely chopped coriander stalks
• 1 Tsp. garlic paste
• 1 Tsp. ginger paste
• 1 Tsp. ground turmeric
• 2 Tsp. curry powder
• 1/2 cup water
• 1 Tsp. beef flavoured stock powder
• 1/2 Tsp salt
• 1 x 400g can brown lentils, drained and rinsed
• 1 x 210g can tomato polpa (or crushed tomatoes)
• 125g - 250g frozen spinach
• 1/2 cup coconut cream (or dairy cream for a non-vegan option)
• 1/4 cup chopped coriander leaves (garnish)
• Rice to serve.

 
Method

• Sauté the chopped onion in olive oil until soft and translucent.
• Stir in the garlic and ginger pastes, followed by the turmeric and curry powder. Cook until fragrant.
• Add the water, stock powder, salt, lentils, and tomato polpa. Bring to a boil.
• Once boiling, stir in the frozen spinach. Let the mixture return to a boil, then simmer for 10 minutes.
• Stir through the coconut cream.
• Serve hot with rice, garnished with fresh coriander leaves.

About the Recipe

• This recipe is suitable for vegetarians and vegans.
• Massel make a range of vegan stocks and stock powders which are flavoured to be similar to chicken or beef stock. You can also get low salt varieties if that is an issue for you. They are a staple item in my pantry.
• If you don't like coriander, and I know that there are some of you out there who don't, just substitute flat leaf parsley or leave it out altogether.

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