Lentil & Spinach Protein Curry

Ingredients · per serving

• 1 tbsp Coconut oil
• 200 ml Vegetable stock
• ¼ lemon Lemon
• slices Green chilli
• 80 g Basmati rice
• 3 cloves Garlic
• 1 tsp Ground coriander
• ½ tsp Garam masala
• 1 tsp grated Fresh ginger
• 1 tsp Ground cumin
• small handful Fresh coriander
• 1 tbsp Tomato paste
• to taste Salt
• 100 g Baby spinach
• 200 g Tinned chopped tomatoes
• ½ tsp Ground turmeric
• 240 g Tinned green or brown lentils
• 1 onion Onion

Instructions

1. Heat 1 tbsp coconut oil (or olive oil) in a pot over medium heat. Add chopped onion. Cook 5 min until soft.
2. Add minced garlic, grated ginger, and chilli (if using). Cook 1 min.
3. Add ground cumin, ground coriander, garam masala, ground turmeric. Stir 30 sec.
4. Add the tomato paste, stir 1 min. Add the tinned tomatoes and 200ml stock or water. Stir.
5. Add the drained green lentils. Bring to a simmer. Cover. Cook 15 min — flavours marry and sauce thickens.
6. Stir in the spinach in handfuls until wilted (2 min).
7. Off the heat, squeeze in lemon juice. Taste — adjust salt.
8. Meanwhile, cook the basmati rice (rinse first, simmer covered 12 min, off heat 5 min).
9. Scatter chopped coriander over the curry. Serve over rice.

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