Roast Lentil And Spinach Curry
A wholesome vegetarian dish.
- Preparation Time: 5 minutes
- Cooking Time: 40 minutes
- Serves: 4
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3 Tbsp oil
75g (3oz) Moong dal (yellow lentils)
450ml (¾ pt) water
2 Tbsp black mustard seeds
1 small can chopped tomato wedges to garnish
2 Tbsp Sharwood's Hot Curry Powder
450g (llb) spinach frozen leaf - chopped
50g (2oz) unsalted butter - melted
null salt to taste
Cooking Method
Stir fry the lentils, in 2Tbsp oil, over a gentle heat for 5 minutes or until golden brown. Add the water, bring to the boil and simmer for 20 minutes or until tender and set aside. Heat the remaining oil and fry the mustard seeds until they begin to ‘pop’. Add the tomatoes, curry powder and spinach. Stir-fry for 5 minutes. Add the cooked lentils and water. Bring to the boil. Cover and simmer for 5 minutes. Season to taste, stir in the butter just before serving.
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