Products Used
Dhal Curry with Spinach and Petits Pois
Dahl, a dried split lentil curry with our Spinach and Petits Pois is a tasty and wholesome Indian recipe, make it mild or spicy, as you wish. This recipe is perfect to make in batches and pop in the fridge or freezer to enjoy at a later date.
- 25 minutes
- 4 people
Ingredients
1 medium onion, chopped
2 cloves garlic, chopped
2cm fresh ginger, peeled and finely chopped
1 tablespoon vegetable oil
1 tablespoon medium curry powder
100g Green Isle Baby Carrots
100g Green Isle Petits Pois
2 x 400g tins of green lentils, drained
100g Green Isle Spinach
Salt and pepper
4 fresh tomatoes, deseeded and chopped (optional)
To serve: rice or naan bread
Method:
- Heat the oil in a saucepan and sauté the onion, garlic and ginger for 2-3 minutes on a medium heat.
- Reduce the heat and add in the curry powder and frozen vegetables.
- Stir for 2-3 minutes until the vegetables start to thaw then add the drained lentils.
- Season well with salt and pepper; add a splash of water if necessary and simmer gently for another 5 minutes.
- Finally add the spinach, cover and cook for further 5 minutes until the spinach has cooked into the mixture.
- Remove the lid, add the fresh tomatoes and give the dhal another couple of minutes before serving with rice or naan bread.
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