Red Lentil Spinach Korma
This creamy vegan korma features hearty red lentils and vibrant spinach for a satisfying plant-based twist on a classic curry. Served with nutty brown rice and topped with crispy fried onions and zesty lemon, this healthy dish offers a perfect balance of warming spices and fresh aromatics for a simple family dinner.
Instructions
- 1
Heat vegetable oil (0.5 tbsp) in a large lidded saucepan over medium heat. Fry red onion (2) roughly chopped for 7 minutes. Add garlic cloves (2 clove) and cook for 2 minutes. Stir in red split lentils (250 g) and the dry spices from the korma paste (1 jar), cooking for 2 minutes. Pour in water (325 ml), bring to a boil, then cover and simmer for 10 minutes. Add the liquid sauce from the korma paste (1 jar), cover, and simmer for 15 minutes.
- 2
Meanwhile, cook brown rice (240 g) according to package instructions. Heat vegetable oil (2 tbsp) in a separate pan over high heat. Add red onion (2) finely sliced and cook for 15 minutes, stirring regularly until golden and crisp. Use a slotted spoon to transfer to a paper-lined plate and sprinkle with salt.
- 3
Once lentils are soft, stir through spinach (125 g) and fresh coriander (10 g). Serve the korma over rice, topped with crispy onions, remaining fresh coriander (5 g), lemon (1) wedges, and a dollop of plant based yogurt (100 g).
Nutrition Facts
Per portion