Sometimes it just has to go really quickly at the end of the day. And at the same time it is best to be healthy.
This recipe is super simple, but tastes incredibly tasty and saves your evening 🙂
Thanks to lentils from the can (similar to this White beans curry) It really works!
Here in the blog post you will find more detailed information about the ingredients and other tips on the recipe. You don’t need any details? Then like to jump directly to Recipe card.
Ingredients
For the spinach linen curry you only need a few simple ingredients:
Here are a few tips and alternatives to selected ingredients:
- Lenses: Consumers with brown lentils are meant here. You can find them in well-stocked supermarkets and drugstores (where you would also find chickpea cannons).
Tip: Try this brilliant too Lentil salad with feta – Thanks to lentils from the can, this turbo is quickly prepared.
- Spinach: I used baby spinach. 125g is the common package size. But you can also use leaf spinach, the taste then becomes a little more intense.
- Curry paste: Alternatively, you can also use yellow curry paste.
- Yogurt: Allow the sharp taste a bit and make the lens pan wonderfully creamy. I used natural yogurt – just choose a fat level of your choice. You can also use a vegan alternative, e.g. soy yogurt.
Tips on the recipe
- The LentilsPour into a sieve before use and burn off well until there is no foam.
- Don’t be too economical with the Spices (and depending on the sharpness also with the curry paste) so that you really bring a good taste to the curry 🙂
- TheyogurtVisually, make a lot when serving! But you can also simply stir it directly into the curry.
- The recipe is with a pan dish for dipping FlatbreadBaguette or similar. Otherwise it would probably not be so full 🙂
- Depending on how much flatbread you use, the recipe is sufficient for 2-3 portions.
Even more fast recipes
Do you fancy further quick and healthy after -work recipes? How about this:
And now have fun with the recipe:
Fast lentil spinach curry
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Ingredients
- 1 Kl. Onion
- 1 toe Garlic
- 1 Tin olive oil
- 1 TL red curry paste
- 1 Can Lentils approx. 265g drip weight
- 1 Can Tomato 400g
- 125 G Baby spinach
- Salt, pepper
- Paprika powder, curry powder, cumin
- 100 G yogurt
- Parsley
Instructions
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Cut the onion and garlic into small pieces and sweat in the olive oil.
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Add the curry paste and let it sweat briefly.
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Drain the lentils and put them in the pan together with the spacious tomatoes. Bring everything to the boil and then add the spinach.
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Let the curry continue to briefly simmer until the spinach has fallen together. Season vigorously with the spices.
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Serve and decorate parsley with yogurt and small -cut parsley.
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