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Method Prep:10min › Cook:40min › Ready in:50min
In a large frying pan or saucepan, heat oil and gently fry onions, garlic and chilli for 5 minutes, stirring frequently to prevent burning. Stir in spices and heat through gently. Add tomatoes, lentils and water; season with salt, stir well, and simmer for 30 minutes or so, or until the lentils are nearly cooked.
Stir in cauliflower florets and spinach leaves; cover for another 10- 15 minutes until cooked.
i also used a tin of chopped tomatoes plus 1teaspoon of sugar to offset the acidity of the tomatoes i also added a 1chopped courgette and 1 chopped carrot and added 100g of lentils. although i doubled the spices, since i added more vegetables, it came out as a mildly spicy vegetable stew. delicious as it was, it wasnt really hot enough for me although that is in no way the fault of the submitter as i like my curries very hot. will make again because everybody loved it. - 13 Apr 2015
Bit disappointing, did not have the flavour I was expecting. Also I found the amount of liquid was not enough.
Added more liquid with bouillon powder and some curry paste. Do not think I would make again - 01 Mar 2016