Name: Creamy Coconut Lentil Curry
Prep time: 10 min
Cook time: 25 min
Yield: Makes 3–4 Serves
Cuisine: Indian
Ingredients: 1 small onion, finely chopped; 1 clove garlic, crushed; 1 tsp finely grated ginger; 1 tsp Gregg's Whole 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 leaves to garnish (optional); Lemon wedges (to serve)

We love this curry for so many reasons! It’s super quick and easy to make, full of authentic flavours and packed full of veggies. Plus it’s great to make ahead of time and the flavours are even better the next day.

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Makes 3–4 Serves

Prep Time 10 minutes

Cook Time 20–25 minutes

Easy

Ingredients

1 small onion, finely chopped

1 clove garlic, crushed

1 tsp finely grated ginger

1 tsp Gregg's Whole 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 leaves to garnish (optional)

Lemon wedges (to serve)

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

Heat a dash of oil in a medium sized lidded pan over low heat. Add the onion, garlic and ginger and sauté until the onion softens. Add the Gregg's Whole Cumin Seeds and Gregg's Ground Coriander and cook for a further minute to allow the spices to 'cook out'.

Step 2

Add the Wattie's Crushed and Sieved Tomatoes, drained Wattie's Lentils and sugar if using. 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.

Step 3

Add the spinach leaves into mixture followed by coconut milk to make the curry creamy. Continue cooking until the spinach wilts and sauce is hot. Season to taste and garnish with coriander

Step 4

Serve with basmati rice, lemon wedges and poppadoms if wished.

Tips

Adding the sugar helps to reduce the acidity of the tomatoes and 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.

We love this recipe with the Baked Indian Rice on the side

Swap It Out

Replace the Wattie-s Crushed and Sieved Tomatoes with Wattie-s Chopped Tomatoes.

If you don-t have Gregg's Cumin or Gregg's Coriander, you can replace with 1 Tbsp Gregg's Curry Powder.

Try Spinach instead of frozen peas.

You can also try replacing Wattie's Lentils with Wattie's Chickpeas.

Replace the coconut cream with fresh cream or tural unsweetened Greek yoghurt but make sure this is added at the end of cooking to avoid the sauce curdling.

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