About this recipe:This tasty vegetarian curry combines lentils and mixed beans with fresh spinach, curry spices, yoghurt and tomatoes.
200g (7 oz) red lentils
4 tablespoons tomato purée
1/2 (200g) pot low fat natural yoghurt
1 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon chilli powder
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, chopped
1 (2.5cm / 1 in) piece fresh root ginger, grated
100g (4 oz) fresh spinach, coarsely chopped
2 tomatoes, chopped
4 sprigs fresh coriander, chopped
1 (400g) tin mixed beans, rinsed and drained
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:25min › Cook:35min › Ready in:1hr
Rinse lentils and place in a saucepan with enough water to cover. Bring to the boil. Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain.
In a bowl, stir together tomato purée and yoghurt. Season with garam masala, turmeric, cumin and chilli powder. Stir until creamy.
Heat oil in a frying pan over medium heat. Stir in onion, garlic and ginger; cook until onion begins to brown. Stir in spinach; cook until dark green and wilted. Gradually stir in yoghurt mixture. Then mix in tomatoes and coriander.
Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes.
Used different ingredients.
I used Greek yoghurt as had no low fat yoghurt! I am not a lover of beans but added some other vegetables like courgette, and a little bit of vegetable bouillon stock. I left out the chilli (just a personal preference thing on curries being milder) and put in paprika instead. - 13 Jan 2009
Absolutely wonderful. Red lentils and spinach are great together. Mixing the spices into the yoghurt worked too. As a vegetarian, I would like to comment that the use of red lentils is good to provide protein. Thank you x - 13 Jan 2009
My partner and I enjoyed this meal very much. I found it easy and fun to prepare. I also added Aubergine, Paprika and some Sundried tomatoes which gave it extra flavour. Definitely recommend trying this dish, for all experience types. - 28 Jun 2011