Thai red lentil and spinach curry
Red curry paste, coconut and lentils make a rich, thrifty curry in 25 minutes.
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Ingredients
- Red split lentils250 g
- Thai red curry paste (vegetarian)60 g
- Coconut milk (tin)1 tin
- Brown onions150 g
- Baby spinach200 g
- Limes1 lime
- Basmati rice300 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Put the rice on to cook following the pack instructions.300 g basmati rice
- Chop the onion. Heat a tablespoon of oil in a large pan over a medium heat and cook it for 5 minutes until soft. Stir in the red curry paste for 1 minute.60 g thai red curry paste150 g brown onions
- Rinse the lentils and add them with the coconut milk and 500 ml of water. Simmer for 18 minutes, stirring now and then, until the lentils are soft and the curry is thick.250 g red split lentils1 tin coconut milk
- Stir in the spinach until it wilts, squeeze in the juice of the lime and season with salt. Serve with the rice.200 g baby spinach1 lime
Fry the curry paste until it smells fragrant before any liquid goes in. That is where the depth comes from.
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