Red lentil, mushroom and spinach curry recipe

This recipe is from The Australian Women's Weekly, One pot Casseroles and Soups Book (never thought I'd type those words !)

1 Cup(200g) dried Red Lentils
1 Tablespoon Coconut Oil
1 Teaspoon Cumin Seeds
1 small Onion (80g) sliced thinly
1 clove Garlic (crushed)
1cm piece fresh Ginger
2 small Green Chillies, sliced thinly
200g Button Mushrooms, halved
1+1/2 cups (375ml) Organic Vegetable Stock
1/2 cup (125ml) Water
1/2 Teaspoon garam masala
250g Spinach leaves

1. Wash lentils under cold running water
2. Heat oil in large frying pan; cook seeds, stirring, until fragrant. Add onion, garlic, ginger and chilli, stirring until onion softens. Add mushrooms; cook until browned lightly.
3. Add drained lentils to pan with stock and the water; bring to the boil.
Reduce heat; simmer, uncovered, for about 5 minutes or until lentils are tender.
4. Add garam masala and spinach to curry; stir until spinach has wilted.

Done


Enjoy


Craig :-)