Ingredients

The following ingredients have 6 Servings
  • 2 tbsp vegetable oil
  • 1 large onion (diced.)
  • 1 tbsp ginger and garlic paste.
  • 1/2 tsp ground cinnamon
  • 1/2 tsp red chilli powder
  • 1 tsp mild curry powder
  • 1 tsp turmeric
  • 1 tsp salt
  • 800 ml vegetable stock
  • 200 g red split lentils
  • 2 potatoes peeled and diced.
  • 50 g spinach
  • 4 tomatoes. chopped
  • 75 g frozen sweetcorn
  • 1 tbsp coriander freshly chopped.

Instruction

  • In a large casserole pot gently heat the vegetable oil.
  • Add the onion and sauté on a medium heat until soft for 5 minutes.
  • Stir in the ginger and garlic paste, cinnamon, chilli powder, curry powder, turmeric, and salt for 30 seconds.
  • Add the vegetable stock and lentils and cook for 10 minutes stirring occasionally so the lentils are half cooked and have absorbed some of the water.
  • Add the potato, spinach, tomatoes, and sweetcorn and cook, stirring occasionally for 10 - 15 minutes until potatoes cooked through.
  • Serve topped with the coriander with basmati rice or naan breads.