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.