Spinach and Lentil Curry

This is a great meal to batch cook. You can make a huge pot at the weekend (with the spinach you’ve grown – see below), and then divide into portions and pop in the freezer for using at another time. This means you always have a healthy meal on hand, even if you’re super busy.

Ingredients:

1 tbsp extra virgin olive oil or ghee

1 large onion, sliced finely

3 cloves garlic, crushed

1 inch ginger, skin removed and grated

2 tsp curry powder (strength to taste)

1 tsp cumin

½ tsp sea salt

Pinch of chilli flakes, to taste

Juice of 1 lime

120ml vegetable bouillon

½ can coconut milk

400g cooked lentils (you can buy these tinned)

½ pack fresh coriander, chopped

200g fresh spinach

Method:

• Heat the oil in a large chef’s pan over a medium heat. Add the onions, garlic, and ginger to the pot, and sauté gently until the onions soften.
• Add the curry powder, cumin, salt, and chilli flakes and cook briefly until fragrant.
• Add the lime juice and the stock. Stir to combine.
• Add the coconut milk, lentils, and coriander. Wilt in the spinach a handful at a time.
• Bring the curry to a simmer, then reduce the heat and simmer gently for 15 minutes.
• Serve along with rice, quinoa or naan bread.
• Enjoy!