Recipe of the day: Curried lentils with rosa tomatoes and spinach

This curried lentils with rosa tomatoes and spinach recipe bursts with flavours from red curry paste, coconut cream, and fresh vegetables.

It offers a perfect balance of creamy texture and wholesome goodness and can be served with flatbread or fluffy brown rice.

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Curried lentils with rosa tomatoes and spinach

Ingredients

• Olive oil
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 1 tsp fresh ginger, grated
• 1 Tbsp red curry paste
• 1½ cups dried brown lentils
• 2 cups (500 ml) vegetable stock
• 1 can (400 ml) coconut cream
• 1 cup rosa tomatoes
• 3 cups baby spinach leaves
• Salt and ground black pepper
• Plain yoghurt for serving, optional

Method

1. Heat 2 Tbsp olive oil in a pot and fry the onion for 5 minutes, until just golden.
2. Add the garlic, ginger, curry paste and lentils.
3. Stir to combine and fry for another minute.
4. Add the vegetable stock, partly cover with a lid, and simmer for 25 minutes, or until the lentils are soft.
5. Add the coconut cream and tomatoes and simmer for 5 minutes.
6. Add the baby spinach leaves and simmer for a further 5 minutes, until wilted.
7. Season to taste with salt and ground black pepper.
8. Before serving, stir in a spoonful of plain yoghurt, if preferred.

*This recipe was republished with permission from Penguin Random House

Curried lentils with rosa tomatoes and spinach

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• Author: Food that Loves you Back by Amerae Vercueil
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Category: Lunch, Dinner
• Method: cook
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• • Olive oil

• • 1 onion, finely chopped

• • 1 garlic clove, finely chopped

• • 1 tsp fresh ginger, grated

• • 1 Tbsp red curry paste

• • 1½ cups dried brown lentils

• • 2 cups (500 ml) vegetable stock

• • 1 can (400 ml) coconut cream

• • 1 cup rosa tomatoes

• • 3 cups baby spinach leaves

• • Salt and ground black pepper

• • Plain yoghurt for serving, optional

Instructions

1. Heat 2 Tbsp olive oil in a pot and fry the onion for 5 minutes, until just golden.
2. Add the garlic, ginger, curry paste and lentils.
3. Stir to combine and fry for another minute.
4. Add the vegetable stock, partly cover with a lid, and simmer for 25 minutes, or until the lentils are soft.
5. Add the coconut cream and tomatoes and simmer for 5 minutes.
6. Add the baby spinach leaves and simmer for a further 5 minutes, until wilted.
7. Season to taste with salt and ground black pepper.
8. Before serving, stir in a spoonful of plain yoghurt, if preferred.

Notes

• • Serve with warm flatbread or brown rice.

• • Substitute the red curry paste for green curry paste, or use an Indian spice mix.

• • For a quick curry, use canned lentils. Fry the onion until soft. Add the tomatoes to the pan and fry for 2 minutes. Add the curry paste, drained lentils, and coconut milk and simmer for 5 minutes. Add the spinach and cook for a further 2 minutes.

• • Store the curry in a sealed container in the fridge for up to 4 days.

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