Creamy coconut lentil curry

Prep

0-15 mins

Total

25 MIN

Servings

4 Servings

Creamy coconut lentil curry


Ingredients

  • 1

    small

    Onion, finely chopped

  • 1

    clove

    Garlic, crushed

  • 1

    tsp

    Finely grated ginger

  • 1

    tsp

    Gregg's whole cumin seeds

  • 1

    tsp

    Gregg's ground coriander

  • 1

    can

    400 g Wattie's crushed and sieved tomatoes

  • 1

    can

    400 g Wattie's lentils in springwater, drained

  • 1/2

    tsp

    Sugar (optional)

  • 50

    g

    Baby spinach leaves

  • 1/2

    cup

    Coconut milk

  • -

    Coriander leaves to garnish (optional)

  • -

    Lemon wedges (to serve)


Instructions

  1. Step 1

    Heat a dash of oil in a medium sized lidded pan over low heat. Add the onion, garlic and ginger and sauté until the onion softens. Add the Gregg's Whole Cumin Seeds and Gregg's Ground Coriander and cook for a further minute to allow the spices to ‘cook out'.

  2. Step 2

    Add the Wattie's Crushed and Sieved Tomatoes, drained Wattie's Lentils and sugar if using. Stir and bring to the boil. Reduce heat and simmer for 20 minutes, covering the pan if the sauce is reducing too much. Stir occasionally to avoid the lentils sticking to the base of the pan.

  3. Step 3

    Add the baby spinach leaves and coconut milk and continue cooking until the spinach wilts and sauce is hot. Season to taste. Garnish with coriander, if wished.

  4. Step 4

    Serve with basmati rice, lemon wedges and poppadoms if wished.