Name: Spinach and Lentil Coconut Curry
Prep time: 12 min
Cook time: 40 min
Total time: 52 min
Yield: 4
Cuisine: Asian-inspired
Ingredients: 1 onion, finely diced; 3 garlic cloves, minced; 1 tbsp grated ginger; 1 tbsp neutral oil; 220 g dried red lentils, rinsed and 150 g baby spinach; 400 ml coconut milk; 2 tbsp mild curry paste; 1 lime; Rice to serve

Ingredients

Serves4

Metric and US measurements are approximate conversions; ingredient densities vary. Double-check temperatures and cooking times when changing portions.

Method

Heat oil in a deep pan and cook onion for 6–7 minutes until soft. Add garlic and ginger for 1 minute.

Stir the dried lentils into the onion mixture; keep spinach aside until the final minutes.

Pour in coconut milk and stir in the curry paste; keep the lime aside for serving.

Add 350 ml extra stock for the lentils; simmer 20–25 minutes until soft, then stir in spinach to wilt.

Check everything is tender and cooked safely, then season. Add lime if included, and serve with rice.

Food safety: ensure poultry is fully cooked, handle raw meat separately, and check packaging for allergens. Times are estimates and ovens vary.