Spinach, Lentil & Vegetable Garam Masala (Hot)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 247.2
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 173.0 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 4.6 g
- Protein: 11.9 g
View full nutritional breakdown of Spinach, Lentil & Vegetable Garam Masala (Hot) calories by ingredient
Introduction
This is a great healthy recipe for those spicy food lovers out there!Make sure you continue to stir the masala and add a little more water if it starts to dry out.
I tend to substitute the garlic between crushed cloves, dried, powder, puree, or lazy garlic.
This is a great healthy recipe for those spicy food lovers out there!
Make sure you continue to stir the masala and add a little more water if it starts to dry out.
I tend to substitute the garlic between crushed cloves, dried, powder, puree, or lazy garlic.
Number of Servings: 6
Ingredients
-
200g Spinach (frozen or fresh)
200g Red Lentils made to packet instructions
2 Medium Carrots sliced
2 Medium Onions diced
1 Large Leek sliced
1 Celery stick sliced
1/2 Can Chickpeas drained
1 Can of Tomatoes
1 Tbsp Curry Powder
1/4 Jar Garam Masala curry paste (I use Pataks)
1 Vegetable stock cube
2 Tbsp of Garlic
1 Tbsp Olive Oil
Directions
1. Prepare the lentils to the packet instructions.
2. Slice the carrots, leek and celery. Dice the onions and garlic. Put the olive oil in a large casserole dish or large non stick pan and heat.
3. Once heated add the vegetables and garlic. Saute for 8-10 mins or until soft but not brown.
4. Once the veg is sauted add the curry paste, curry powder and tomatoes.
5. Crumble in the stock cube and add 1/4 pint of water.
6. Once the lentils are ready add to the pan and stir through. Bring to the boil then reduce down to simmer for 20 mins.
7. Add the spinach and simmer for a further 10 mins.
8. Serve with natural yogurt and chapatis or rice.
Number of Servings: 6
Recipe submitted by SparkPeople user PRETTYBUBBLEGUM.
2. Slice the carrots, leek and celery. Dice the onions and garlic. Put the olive oil in a large casserole dish or large non stick pan and heat.
3. Once heated add the vegetables and garlic. Saute for 8-10 mins or until soft but not brown.
4. Once the veg is sauted add the curry paste, curry powder and tomatoes.
5. Crumble in the stock cube and add 1/4 pint of water.
6. Once the lentils are ready add to the pan and stir through. Bring to the boil then reduce down to simmer for 20 mins.
7. Add the spinach and simmer for a further 10 mins.
8. Serve with natural yogurt and chapatis or rice.
Number of Servings: 6
Recipe submitted by SparkPeople user PRETTYBUBBLEGUM.