Ingredients
Serves4
Metric and US measurements are approximate conversions; ingredient densities vary. Double-check temperatures and cooking times when changing portions.
Method
1
Heat oil in a deep pan and cook onion for 6–7 minutes until soft. Add garlic and ginger for 1 minute.
2
Stir the dried lentils into the onion mixture; keep spinach aside until the final minutes.
3
Stir in tomatoes, curry powder and stock to form a sauce.
4
Add 350 ml extra stock for the lentils; simmer 20–25 minutes until soft, then stir in spinach to wilt.
5
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.