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Red lentil, mushroom and spinach curry




Source of Recipe


australian women's weekly


List of Ingredients




1 cup (200g) dried red lentils
4 naan bread
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 small (80g) brown onion, sliced thinly
1 clove garlic, crushed
1 tablespoon grated fresh ginger
2 small green chillies, sliced thinly
200g baby button mushrooms, halved
1½ cups (375ml) vegetable stock
½ cup (125ml) water
½ teaspoon garam masala
250g baby spinach leaves
YOGURT SAUCE
1 cup (280g) natural yogurt
1 clove garlic, crushed
½ teaspoon salt

Recipe



Preheat oven to moderate (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 for about 10 minutes or until heated through.

Heat oil in wok or large frying pan. 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.

Add drained lentils, stock and water; bring to the boil. Reduce heat, simmer, uncovered, for about 5 minutes or until lentils are tender.

YOGURT SAUCE: Meanwhile, combine all ingredients in a small bowl.

Add garam masala and spinach to curry, stir until spinach is wilted; transfer to a serving dish.

Serve with warmed naan and Yogurt Sauce.