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