Creamy Lentil Curry
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  • Prep time 5 '
  • Total time 20 '


  • 1 tbsp oil
  • 1 onion, thinly sliced
  • 1 large clove garlic, finely grated
  • small knob ginger, peeled and finely grated
  • 2 tbsp butter chicken spice paste
  • 2 x 250 g pouches precooked Beluga lentils
  • 100 g bag baby spinach leaves
  • 1 x 400 g can coconut milk(use Light Coconut milk if preferred)
  • 3 tbsp Philadelphia Light
  • 2 x 250 g packet microwavable Basmati rice
  • 1 lime, cut into quarters, to serve
  • handful coriander leaves, leaves picked, to serve
  • 1 tsp toasted sesame seeds, to serve (optional)


  • Heat the oil in a wok or frying pan and cook the onion until beginning to turn golden, then stir in garlic, ginger and curry paste.
  • Cook for a minute or two before adding the lentils, Philadelphia Light and coconut milk. Bring to a simmer, taking care to stir thoroughly so the Philadelphia incorporates evenly. Cook for a minute or two, then stir in the spinach. Cook for a few minutes to wilt the spinach, and season to taste.
  • Serve the dahl alongside basmati rice, and topped with the sesame seeds, a wedge of lime and some fresh coriander leaves.


Nutritional Information

Typical values Per Serving
Energy 3023.5 kj
Energy 722.0 kcal
Fat 33.0 g
Carb 76.0 g
Protein 24.0 g
Saturated fat 20.0 g
Salt 5.7 g
Dietary fibre 12.0 g
Sugars 8.6 g
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