Recipes
Recipes

Creamy Philadelphia Lentil Curry

Earthy puy lentils and spinach are teamed with aromatic ginger and garlic in a soft cheese and coconut sauce

Earthy puy lentils and spinach are teamed with aromatic ginger and garlic in a soft cheese and coconut sauce

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(4 votes)
Cooking Time

Cook: 25 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.90 per serving

Nutritional Information

Each 455g serving contains

Energy
2321kj
555kcal
28%
Fat
19.1g
Med
27%
Saturates
10.0g
High
50%
Sugars
6.4g
Low
7%
Salt
0.73g
Low
12%
of your reference intake.
Typical energy values per 100g:
510kj/122kcal

Ingredients

1tbsp vegetable oil

1 onion, thinly sliced

1 clove garlic, finely grated

30g ginger, finely grated

2tbsp Asda Korma Paste

2 x 250g pouches Merchant Gourmet Puy Lentils

80g Philadelphia Light

400ml tin reduced-fat coconut milk

100g baby spinach

2 x 250g packs Asda Basmati Micro Rice

10g coriander, to serve

1tsp sesame seeds, toasted

1 lime, cut into wedges, to serve

Method

1
Heat the oil in a wok or large frying pan over a medium heat, add the onion and cook for 5 mins until beginning to turn golden. Stir in the garlic, ginger and korma paste and cook for 1-2 mins.
2
Add the lentils and Philadelphia Light, stirring until smooth. Add the coconut milk and stir thoroughly to combine. Bring to a gentle simmer and cook for 2 mins, then add the spinach, season with black pepper and cook for a few minutes until wilted.
3
Meanwhile, cook the micro rice according to the pack instructions.
4
Serve the curry with the basmati rice, garnished with the coriander and sesame seeds, and with lime wedges to squeeze over.