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.

  • 30 mins cooking
  • Serves 4
  • Print


Red lentil, mushroom and spinach curry
  • 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
  • 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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