Name: Red lentil, mushroom and spinach curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup (200 grams) dried red lentils; 4 naan bread; 1 tablespoon vegetable oil; 1 teaspoon cumin seeds; 1 small brown onion, sliced thinly; 1 clove garlic, crushed; 1 tablespoon grated fresh ginger; 2 small green chillies, sliced thinly; 200 gram baby button mushrooms, halved; 1 1/2 cup (375 millilitres) vegetable stock; 1/2 cup (125 millilitres) water; 1/2 teaspoon garam masala; 250 gram baby spinach leaves; Yoghurt Sauce; 1 cup (280 grams) natural yoghurt; 1 clove garlic, crushed; 1/2 teaspoon salt

Red lentil, mushroom and spinach curry

Garam masala added at the last moment is a great way to make sure your curry is fragrant and beautifully spiced. This red lentil, mushroom and spinach curry makes a fabulous vegetarian dinner served with steamed rice and naan bread.

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Ingredients

1 cup (200 grams) dried red lentils

4 naan bread

1 tablespoon vegetable oil

1 teaspoon cumin seeds

1 small brown onion, sliced thinly

1 clove garlic, crushed

1 tablespoon grated fresh ginger

2 small green chillies, sliced thinly

200 gram baby button mushrooms, halved

1 1/2 cup (375 millilitres) vegetable stock

1/2 cup (125 millilitres) water

1/2 teaspoon garam masala

250 gram baby spinach leaves

Yoghurt Sauce

1 cup (280 grams) natural yoghurt

1 clove garlic, crushed

1/2 teaspoon salt

Method

Red lentil, mushroom and spinach curry

1.Preheat oven to 180°C/160°C fan-forced. Wash lentils thoroughly under running water to remove any dirt or stones. Wrap naan bread in foil; heat in moderate oven about 10 minutes or until heated through.

2.In wok or large frying pan, heat oil. Add seeds, stir-fry until fragrant. Add onion, garlic, ginger and chilli; stir-fry until onion is soft. Add mushrooms, stir-fry until browned lightly.

3.Add drained lentils, stock and water; bring to the boil. Reduce heat, simmer, uncovered, about 5 minutes or until lentils are tender. Meanwhile, make yoghurt sauce.

4.Add garam masala and spinach to curry, stir until spinach is wilted; transfer to a serving dish.

5.Serve with warmed naan and sauce.

Yoghurt sauce

6.In a small bowl, combine all ingredients.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Red lentil, mushroom and spinach curry

Yoghurt sauce

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