Name: Spinach, Coconut & Lentil Curry
Total time: 40 min
Yield: 8
Ingredients: 2 tbsp olive oil; 2 medium onions (300g), chopped finely; 3 large cloves garlic, crushed; 2 tsp finely grated ginger; 8 fresh curry leaves; 2 tbsp black mustard seeds; 2 tbsp ground coriander; 1 tbsp ground cumin; 1½ tsp ground turmeric; 1 tsp chilli flakes; 2 cinnamon sticks; 3 cups (600g) French-style green lentils, rinsed; 1 litre (4 cups) vegetable stock; 400ml can coconut cream; 100g baby spinach leaves; fried curry leaves, thinly sliced red chilli, naan, Greek yoghurt and mango chutney, to serve

VMG Recipes