Quick Coconut, Lentil and Spinach Curry

by SuperValu

SuperValu The Happy Pear Quick Coconut Lentil Spinach Curry

From chickpeas to lentils, The Happy Pear have their finger on the tasty summer pulse for lunches and midweek dinners.

4 people 30 minutes 15 minutes

Ingredients

1 pinch Black Pepper
400 ml Coconut Milk
1 tsp Cumin Seeds
1 tsp Garam Masala
2 cloves Garlic finely chopped
400 g Green Lentils or brown lentils, drained and rinsed
1 tsp Ground Coriander
2 tsp Ground Turmeric
1 - Lime juice of half only
1 - Onion medium size
1 - Red Chilli deseeded and finely chopped
1 pinch Salt
100 g SuperValu Baby Spinach
1 portion SuperValu Fresh Ginger about half a thumb-sized piece, peeled and finely chopped
2 tbsp SuperValu Oil
2 tsp SuperValu Paprika
3 - Tomatoes cut into small bite-sized pieces

To Serve:

4 portions Crusty Bread

Method

1. Heat 1 tablespoon of the oil in a large pot on a high heat.

2. Add the onion, garlic, chilli and ginger and fry for 5 minutes, stirring regularly, until the onion is starting to brown and the garlic is turning golden.

3. Turn the heat down to medium, then add the remaining tablespoon of oil, all the spices and the salt and pepper and cook for 2 minutes.

4. Add the chopped tomatoes and cook for 2 minutes, stirring regularly.

5. Add the lentils and coconut milk and bring to the boil, then reduce the heat and simmer for 15 minutes.

6. Turn off the heat and stir in the spinach and lime juice. Serve with crusty bread on the side.