Red lentil and coconut fish curry with spinach
A creamy red lentil and coconut curry with chunks of white fish and spinach folded through.
- Time40 min
- LevelEasy
- Costabout £2.25 a head
Ingredients
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Method
- 1
Heat the oil in a deep pan and cook the onion for 8 minutes until golden.
8 min - 2
Add the garlic, ginger and spices and stir for 1 minute until they smell warm and toasty.
- 3
Add the lentils, coconut milk and water. Simmer for 15 minutes, stirring now and then, until the lentils are soft.
15 min - 4
Add the fish chunks and spinach. Cover and cook gently for 5 minutes until the fish is opaque.
5 min - 5
Stir in the lime juice and serve. Handle gently so the fish stays in pieces.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.