Fast Curry with Lentils and Spinach

Published on 9 October 2021 at 15:25

For 4 people

This is the ultimate meal when you're hungry and tired, and are looking for Comfort Food. I like to serve this with Naan bread, a wrap or rice. Turn it into an easy soup by adding extra water at the end and some spinach. Finish with a vegetarian stock, and ready!


  • 90 grams Indian Carribean Spice Paste
  • 1 can of lentils (approx. 400 grams)
  • 2 tablespoons of oil
  • 500 grams fresh spinach
  • ½ onion
  • 1 tomato
  • salt or vegetarian stock to taste
  • black pepper to taste
  • 1 tablespoon of ground cumin
  • 4 roti wraps, naan or rice


  • Finely dice the onion and tomato
  • Drain the lentils


  • Put the oil in the pan. Add the Caribbean Indian Spice Paste and onion. Fry for about 2 minutes to release the flavours.
  • Add the cumin and lentils.
  • Stir fry for about 5 minutes on medium heat.
  • Add the tomatoes
  • Flavour to taste with salt and pepper
  • Add the spinach at the very end. Gently toss until the spinach has cooked and serve.


  • If you don't have fresh spinach, use frozen spinach or even peas.
  • For a non-veggie version, add cubes of chicken filet before the cumin and lentils.