QUICK LENTIL AND SPINACH CURRY
Serves 4
1 Syn per serving
400g can green lentils, drained
2 handfuls of spinach
400g can chopped tomatoes
1 red onion, finely diced
2 fat cloves of garlic, crushed
2 level tbsp. Balti curry paste - 4 Syns
150ml vegetable stock
20g fresh coriander, roughly chopped
Spray a deep sided frying pan or wok well with Frylight. Fry the onion for 5
minutes. Add the garlic and cook for a further minute.
Stir in the curry paste and gently fry for another minute.
Stir in the tomatoes, stock and lentils. Bring to the boil and reduce to a
simmer for 10 minutes.
Stir in the spinach and gently heat through until wilted. Remove from the heat
and stir in the coriander.
Lovely served with warm naan bread and a tbsp. of mango chutney, if you have
enough Syns to spare. If not, still tasty with plain boiled rice!
