• 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 1 tsp minced ginger
  • 1 tsp Gregg's Cumin Seeds
  • 1 tsp Gregg's Ground Coriander
  • 400g can Wattie’s Crushed and Sieved Tomatoes
  • 400g can Wattie's Lentils in Springwater, drained
  • ½ tsp sugar (optional)
  • 50g baby spinach leaves
  • ½ cup coconut milk
  • Coriander to garnish (optional)
  1. Heat a dash of oil in a medium sized lidded pan. Add onion, garlic and ginger and cook over a low heat until onion softens. Add Gregg’s Cumin Seeds and Gregg’s Ground Coriander and cook a further minute to allow the spices to ‘cook out’.
  2. Pour over Wattie’s Crushed and Sieved Tomatoes, drained Wattie’s Lentils and sugar if wished. Stir and bring to the boil. Reduce heat, and simmer for 20 minutes, covering the pan if the sauce is reducing too much. Stir occasionally to avoid the lentils sticking to the base of the pan.
  3. Add baby spinach leaves and coconut milk and continue cooking until spinach wilts and sauce hot. Season to taste.
  4. Serve with Basmati rice and garnish with coriander if wished.

Handy Tips

  • Adding the sugar helps to reduce the acidity of the tomatoes and helps draw out the flavours.
  • Leftover coconut milk will keep in the fridge for 2-3 days or freeze in an airtight container for use at a later date.

Made With

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11 Ratings
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Reviews (11)

Mariska Shaw's Review | Rating

Great curry

Sean Richards's Rating
marissa's Review | Rating

all 3kids ate this and they can be silly with food they ate it all up thank u single mum with 3 thats works my tern made this easy as she as and they all ate it

Grant's Rating
Amanda's Review | Rating

Great warming winter comfort food.

Emily's Review | Rating

This is a real flavour hit. Cheap and easy to cook which made it a nice weekday meal.

Carolyn's Review | Rating

Nice for a light meal! So easy to make as well.

merle's Review | Rating

Nice easy recipe and lovely to eat. Plenty left over for lunch the next day.

Maria's Review | Rating

This recipe is a hit for our family meal. I just introduced the use of spices to my 4 years old and this curry is just a perfect one! I sauté the mixture of ginger,onion and garlic and spices until the oil separated,add the tin tomato and lentil. I also add some stock from Sunday roast lamb with the bone. I cooked it in the webber barbecue inside a crock pot for 2 hours then add chopped zucchini and capsicum. Last, I toasted 1/2 cup of desiccated as I forgotten the coconut cream and asked my daughter to sprinkle into the curry and mix before serving it with homemade garlic bread. Delicious!

Heather's Review | Rating

This is a nice mild lentil curry that is excellent as a side dish or a main meal. The tinned tomatoes I used were, in this case, extremely salty so I diced a potato up and simmered it it the curry mix until cooked to absorb the saltiness. After adding the coconut cream I removed the potato and served the curry without it. It was delicious and I’ll definitely have it gain.

holly's Review | Rating

Definitely needs the spices to be cooked out further and could easily up the measurements as a bit bland