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

  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.