Simple Red Lentil and Spinach Curry

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 teaspoon olive oil
  • 2 medium onion (s), red
  • 2 cloves garlic
  • 2 medium pointed peppers
  • 75 g suar snap peas
  • 200 g spinach, frozen
  • 1 tablespoon curry paste, red
  • 1 tablespoon tomato paste
  • 250 g coconut milk, e.., Alpro Coconut Cuisine
  • 200 g tomato (s), sieved
  • 200 g lentils, red
  • 500 ml water
  • 1 lemon (s)
  • Curry powder
  • Ginger, fresh or powder
  • Basil, fresh or dried
  • turmeric
  • salt
Simple Red Lentil and Spinach Curry
Simple Red Lentil and Spinach Curry
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Instructions

  1. First cut the onions, garlic, paprika and sugar snap peas into small pieces. The vegetables can be replaced with alternatives, depending on your taste.
  2. Put the olive oil in a deep pan with a lid (alternatively also possible in a saucepan) and let it get hot. Sweat the onions over medium heat. As soon as these become translucent, add the garlic and continue to fry.
  3. Put the chopped peppers and the snow peas in the pan along with the frozen spinach. The spinach does not have to defrost beforehand, it does it by itself in the pan. Fry the vegetables for about five minutes, then add the curry paste and tomato paste and briefly roast.
  4. Now add the coconut milk and the strained tomatoes. Stir and add the lentils. Pour about half (250 ml) of the water into the pan and stir everything through. Simmer on medium heat and add more water as needed until the lentils have the desired bite.
  5. While the curry is simmering, you can already taste it. Season with salt, curry powder, ginger, basil and turmeric to taste. Add the lemon juice to taste. It is better to put half in first and try and then add the rest as you like.
  6. Which spices and how much of each you use depends on how spicy you want the curry to be. If you want, you can of course also add fresh chilli or coriander; it doesn`t suit my taste.
  7. You can of course also serve the curry with rice, but I personally think that the lentils are filling enough.
  8. 355 Kcal per serving.

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