Lentil and spinach balti

(35 ratings)
Lentil and spinach curry
Lentil and spinach curry
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This cheap, quick and easy curry recipe is perfect if you're short of time but need a tasty dinner to feed the family. It's also a great way to sneak some healthy veg into your diet


  • 410g can green lentils, drained
  • 380g can leaf spinach, drained
  • 400g can chopped tomatoes
  • 1 red onion, finely diced
  • 2 cloves garlic, crushed
  • 2tbsp balti curry paste
  • 150ml vegetable stock
  • 20g fresh coriander, roughly chopped
  • 1tbsp oil
  • Naan bread
  • Chutney

You could use your favourite curry powder as an alternative to curry paste


  1. Heat oil in a wok, or deep sided frying pan. Fry onion until soft, add the garlic and fry for 1 min.
  2. Stir in curry paste and gently fry for 1 min.
  3. Stir in tomatoes, stock and lentils, bring to the boil and reduce to a simmer for 10 mins.
  4. Stir in spinach and gently heat through.
  5. Remove from heat, stir in coriander.
  6. Serve with warm naan bread and chutney.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 313(kcal)
  • Fat 7.7g
  • Saturates 0.6g
  • Sugars 6.7g
  • Salt 0.4g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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