LENTIL AND SPINACH CURRY

LENTIL AND SPINACH CURRY

Serves 4

Syn Free

1 red onion, finely chopped
2 cloves of garlic, crushed
Half a teaspoon of garam masala
One and a half teaspoons of mild curry powder
100g red lentils
400g can of chopped tomatoes
400g can of chickpeas
200g baby spinach

Spray a large pan with Frylight. Saute the onion and garlic for 3 minutes.
Stir in the spices and the lentils and cook for one minute. Season with salt.
Pour in 250ml of water.
Add the tomatoes and bring to the boil.
Cover and simmer for 12-15 minutes or until the lentils are swollen.
Stir in chickpeas and the spinach and cook for a further 5 minutes.

Remove from the heat and stir 3 tbsp. of FF natural yoghurt through before serving, if you like.