Simple Lentil and Spinach Curry with Yoghurt and Coriander

Tuesday, November 6

A year ago, the thought of this dish would not have appealed to me at all! However with trying to eat more healthily this year and having more time and energy on my hands since starting my own Physio practice, I decided to try it for dinner last night from the allrecipes website.  It was really delicious, and the first time in a while that Pete didn't comment that the dish 'would have been even nicer with some meat in it.'


Ingredients
Serves: 4
200g (7 oz) red lentils
4 tablespoons tomato purée
1/2 (200g) pot low fat natural yoghurt
1 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon chilli powder
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, chopped
1 (2.5cm / 1 in) piece fresh root ginger, grated
100g (4 oz) fresh spinach, coarsely chopped
2 tomatoes, chopped
4 sprigs fresh coriander, chopped
1 (400g) tin mixed beans, rinsed and drained

Preparation method
Prep: 25 mins | Cook: 35 mins
1. Rinse lentils and place in a saucepan with enough water to cover. Bring to the boil. Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain.
2. In a bowl, stir together tomato purée and yoghurt. Season with garam masala, turmeric, cumin and chilli powder. Stir until creamy.
3. Heat oil in a frying pan over medium heat. Stir in onion, garlic and ginger; cook until onion begins to brown. Stir in spinach; cook until dark green and wilted. Gradually stir in yoghurt mixture. Then mix in tomatoes and coriander.
4. Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes.

Serve with yoghurt and coriander on top to garnish.

I used curry powder instead of garam masala:)

And enjoy!
 
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