Quick & Easy

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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Yoghurt Sauce


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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