Lentil and spinach balti recipe

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  • Healthy
  • Low-fat
  • Vegetarian
serves: 4
Skill: easy
Cost: cheap
Prep: 5 min
Cooking: 15 min

Nutrition per portion

RDA
Calories 313 kCal 16%
Fat 7.7g 11%
  -  Saturates 0.6g 3%
  -  of which Sugars 6.7g 7%
Salt 0.4g 7%
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  • 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

    Ingredients

    • 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

    Method

    • Heat oil in a wok, or deep sided frying pan. Fry onion until soft, add the garlic and fry for 1 min.

    • Stir in curry paste and gently fry for 1 min.

    • Stir in tomatoes, stock and lentils, bring to the boil and reduce to a simmer for 10 mins.

    • Stir in spinach and gently heat through.

    • Remove from heat, stir in coriander.

    • Serve with warm naan bread and chutney.

    Top tip for making Lentil and spinach balti

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

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    (149 ratings)
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