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
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Ingredients
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
Method
Red lentil, mushroom and spinach curry
- 1Preheat 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.
- 2In 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.
- 3Add 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.
- 4Add garam masala and spinach to curry, stir until spinach is wilted; transfer to a serving dish.
- 5Serve with warmed naan and sauce.
Yoghurt sauce
- 6In a small bowl, combine all ingredients.
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