This Plant-Based Spinach and Lentil Curry is a great midweek supper. I’ve served it here with brown rice, but you can also serve it with brown wholegrain bread, or pitta bread or with a baked potato. If there’s any left over you can take it to work the next day or freeze to eat the following week.

Plant-Based Spinach and Lentil Curry

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4


  • Pots
  • Wooden spoon
  • Measuring jug
  • Sharp paring knives
  • Colander


  • 150 g split yellow mung lentils rinsed until the water runs clear
  • 900 ml water
  • 1 green chillies left whole
  • 3/4 tsp turmeric powder
  • 2 small tomatoes
  • 200 g baby spinach
  • 1 tsp cumin seeds
  • 5 g garlic crushed then chopped
  • 1 tsp coriander powder
  • 1/2 tsp garam masala


  • Put the water, lentils, ginger, chillies and turmeric into a pan, bring to the boil then turn down and simmer for 20-25 minutes until the lentils are cooked.
  • While the lentils are cooking put the cumin seeds and garlic into a shallow pot and cook under a medium heat until the cumin seeds start to pop. Add the coriander powder and garam masala and stir.
  • Add the spice mixture to the lentils and stir in the spinach so all the ingredients are mixed.
  • Serve with brown rice.

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