Spinach, lentil and coconut curry

This recipe is part of our Good Square Meal campaign in collaboration with FareShare, the UK’s biggest food waste charity, to fund the distribution of up to 250,000 meals to children who need them most.

As part of the campaign, we’ve collaborated with chef Adam Shaw, founder of At Dad's Table, to create three low-cost batch cooking recipes. 

This spinach, lentil and coconut curry is a super simple dish that can be made in no time. There’s a great balance of lots of different spices and flavours, plus lots of nutrition coming from the tomato’s lentils and spinach. It’s a really delicious dish that families will love and it also works as a great base to add some grilled chicken, tofu or fish too.

Prep: 5 mins

Cook: 10 mins

Ingredients

• 1 onion, diced
• 2 tomatoes, diced
• 3 cloves of garlic, crushed and diced
• 1tsp each of ground coriander, turmeric and cumin
• 200g frozen spinach
• 400g of green lentils. Drained
• 400ml can of coconut milk
• 1 tsp tomato puree
• Rice to serve

Steps

1. Fry the onion in a little oil for a few mins and then add in the spices. Cook for another minute then mix in the tomato and garlic
2. Cook for another few minutes, then add in the spinach, coconut milk, lentils and tomato puree
3. Bring to the boil then simmer for around 10 – 15 minutes until most of the coconut milk is absorbed
4. Serve with rice

HAVE YOU HEARD: Nuby is partnering with Fareshare UK to help fund meals for children in need, per every pack of participating ‘Good Square Meal’ tableware sold. Please see the Good Square Meal page on our website for full Terms and Conditions.