125g dried red lentils
400ml light coconut milk
1 tin chopped tomatoes
How Spicy? Mild
3 Easy Steps...
1 Heat 1 tbs oil and fry onion for 4-5 mins, until softened. Stir in carrot and seasoning and fry for a further few mins.
2 Add lentils, coconut milk, tomatoes and cauliflower. Bring to a simmer, cover and cook for 20-25 mins, until lentils are cooled through, stirring occasionally to prevent sticking.
3 Stir in spinach and heat through for 3-4 mins.
Feeling Inspired? Try substituting cauliflower wit fried cubes of India paneer cheese, add at the end of cooking.
Add Schwartz Crushed Chillies for extra heat.
|(Typical Values)||Per 100g |
of which saturates
of which sugars
*1 serving = 1/4 of Our Recipe **Reference Intake of an average adult (8400kJ/2000kcal)