Spinach & Lentil Curry

A really spicy curry using our hot and fiery Vindaloo paste, this is a great vegetarian Saag dish. Full of goodness via the spinach and the lentils, it is perfectly enjoyable too, that is if you like your dishes hot.

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 45 mins
Difficulty: Easy

Spiciness

If you like this recipe try these

Goan Fish Vindaloo

Saag Paneer

This recipe features

Ingredients

115g red split lentils
55g green whole lentils (Continental lentils)
1 medium onion, chopped
500ml water
85g baby spinach leaves
1-2 tbsp Patak's Vindaloo Paste
2 tbsp fresh coriander leaves, chopped
Salt to taste

Methods

Place the lentils, chopped onion and water in a pan, bring to the boil then simmer, partially covered, for 25-30 minutes or until the lentils are soft.
Add the spinach and Patak's Vindaloo Paste and cook for a further 5 minutes.
Stir in half of the chopped coriander then cover and leave to rest off the heat for 10 minutes.
Add salt if required then serve on a bed of rice, garnished with the remaining coriander.