Spinach & Lentil Curry

Lentil & Spinach Curry // Amy Elizabeth

Paul and I can never agree on curry takeaways. Whilst he likes the sophisticated flavourings of Aartis on Street Lane, I like my takeaway curry to be a little bit dirty. A little bit fluorescent. I like my chicken tikka masala to be bright red and greasy. So wrong, but so right. 

However, when it comes to home-made, I prefer my curries to be wholesome. I don’t claim any authenticity – I don’t grind or roast spices, this curry is not a labour of love but a quick and easy meal that will warm your belly and make you feel a little bit smug (it’s the spinach, it’s a smug food). It also makes a pretty good lunchbox meal, although watch out for envious glares as others poke at their soggy sandwiches. I know it’s not very ‘foodie’ to suggest something is microwave-friendly but this really is – and sometimes that’s okay. Just save the tub from your last takeaway to put it in. Or be nerdy like us and buy a hundred of those little trays from Costco for all your tupperware needs. As you can tell, it gets pretty crazy here… 

Lentil & Spinach Curry // Amy Elizabeth I used a mixture of lentils from Tesco, but this really works with any kind of lentils – you could add chickpeas as well. It’s a real store-cupboard meal – if you cook regularly, you’ll probably have most of the ingredients in already. 

Spinach & Lentil Curry
Serves 3
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For the curry
  1. 150g mixed lentils
  2. 1 onion, chopped
  3. 2 cloves garlic, crushed or finely grated
  4. 1 tsp. ginger paste or freshly grated ginger
  5. 2 tsp. medium curry powder
  6. 1 can chopped tomatoes
  7. 150g natural yoghurt
  8. 1 tsp. turmeric
  9. 150g fresh spinach
To serve (optional)
  1. Big dollop of natural yoghurt
  2. Freshly chopped coriander
  3. Rice of your choice
  4. Naan breads (obvs)
  1. Cook the lentils according to packet instructions and leave to one side.
  2. In a large saucepan on a medium heat, heat some oil and gently fry the onions for 5-10 minutes until soft.
  3. Stir in the garlic, ginger and curry powder until the onions are well coated. Cook for another minute or so until fragrant.
  4. Add the tomatoes, yoghurt, lentils and turmeric. Stir together.
  5. Add the spinach in handfuls, allowing each amount to wilt down and stir into the sauce before adding the next.
  6. Once all the spinach has been added, turn down the heat and simmer for 10-15 minutes until the curry has thickened.
  7. Serve with an extra dollop of yoghurt, some fresh coriander and all the usual accompaniments (don't forget some bhajis!).
Amy Elizabeth http://amyliz.co.uk/


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