Photo: Swathi Handique
Lentil & Spinach Curry
11 ingredients
Serves 4
openrecipes
A delicious alternative to a greasy takeaway! Really quick to make and is packed full of storecupboard essentials, too.
Estimated Nutrition (whole recipe, rough)
913
Calories
25g
Protein
20g
Fat
157g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Naan | 1 piece (90g) | 262 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Green Lentil | not in our table | 0 |
| Leaf | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 410g can green lentils, drained
- 380g can leaf spinach, drained
- 400g can chopped tomatoes
- 1 red onion, finely diced
- 2 cloves garlic, crushed
- 2 Tbsp Balti curry paste
- 150ml vegetable stock
- 20g fresh coriander, roughly chopped
- 1 Tbsp oil
- Naan bread
- Chutney
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes