Lentil Curry

I love curry, and I love quick easy nutritious one pot meals that I can prepare and freeze for a later date. This simple little dish is a real favourite of mine, a protein and veggie packed little beauty. I usually have this for lunch πŸ™‚



  • 2 onions diced
  • 4 tbsp of Korma curry paste
  • 400g Frozen peas
  • 10 Balls of frozen spinach
  • 2 Cloves of garlic crushed
  • 400g Can of chopped tomatoes
  • 1 tbsp tomato puree
  • 2 x 400g Can of lentils
  • 400g Can of chickpeas (optional)
  • 2 tsp Curry powder
  • Small bunch of coriander chopped (stalks included)
  • Low cal cooking spray
  • Salt/Pepper to season


Saute onions in the low cal cooking spray and add the curry paste. Cook until soft. I then added tomatoes, spinach, peas, tomato puree and curry powder and cook through. Add the lentils, chickpeas and coriander and cook for a further 10 minutes. Season to taste and serve. I added a dollop of natural yogurt (use option of your choice). This recipe made 6 portions. Total syns for recipe 6, 1 syn per portion.Β  This is not an overly spicy dish, so if you want more of a kick add a fresh red chilli.

Enjoy πŸ™‚

7 thoughts on “Lentil Curry”

    1. Oooo that looks lovely. Will be adding that one to my armory of curry recipes (I could eat them everyday). Especially love curries with kaffir lime leaves, love love love. Thanks for sharing with me. Tracee πŸ™‚


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