Spinach & Lentil Curry

A vegetarian curry full of spice and flavour. The Total Yoghurt adds creaminess.

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Serves 2
200g FAGE Total
1 tsp cumin seeds
½ tsp Garam Masala powder or curry powder
¾ tsp turmeric powder
1 onion, chopped
2 cloves garlic, chopped
3 green chillies deseeded, chopped
25ml vegetable oil
2 tsp tomatoes puréed or tomato paste
1 tin green lentils, drained
400g baby spinach leaves
½ bunch fresh coriander, chopped
Salt to taste

15'-30'
Serves 2
INSTRUCTIONS
  1. In a large pan, fry off the cumin seeds, curry powder, turmeric, onion, garlic and chilli’s in the vegetable oil.
  2. Add the tomato paste and the tin of lentils and cook for a further 5 minutes.
  3. Add the yoghurt, cook for another 5 minutes, and then add the spinach and chopped coriander to wilt down.
  4. Serve with braised rice and toasted Naan bread.

RECIPE COLLECTIONS