Lentil and Spinach Dhansak

Ingredients

• 5 oz plain yogurt, low fatNutrition
• 1 tbsp curry pasteNutrition
• 1 cube vegetable stock cubeNutrition
• 1/2 lemon, finely gratedNutrition
• 2 medium carrotsNutrition
• 1 slice root ginger, finely choppedNutrition
• 1 medium red onion, finely choppedNutrition
• 1 5" long sweet potatoNutrition
• 2 cups waterNutrition
• 8 oz spinachNutrition
• 3 oz red lentilsNutrition
• 12 oz basmati riceNutrition
• 1 oz vegetable fat spread, low calorieNutrition

Directions

1. 1Melt the spread in a saucepan, add the onion and ginger and cook for about 5 minutes, stirring occasionally, until soft.
2. 2Add the curry paste and cook, stirring, for 1 minute. Gradually add the vegetable stock dissolved in water and bring to the boil.
3. 3Stir in the lentils, carrots and sweet potato and simmer gently for about 15 minutes until tender.
4. 4Meanwhile, cook the rice according to packet directions.
5. 5Stir the spinach leaves into the cooked vegetables until they have just wilted and then add the lemon rind and juice.
6. 6Serve the vegetables with the rice, garnished with lemon zest.

Nutrition per serving

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