Lentil and spinach curry

"A vegetarian curry that cooks in no time. First, red lentils are simmered with delicious spices, onion, garlic and cherry tomatoes. Then spinach, chickpeas and creamy yoghurt are added at the end. Delicious with rice and a few scattered coriander leaves."
Prep time:
5 min
Cook time:
30 min
Servings:
4 people

Health Score

High
Medium
Low
9.8 / 10
High score

Glycemic Index

Index
38
Low
Load
17
Moderate

Nutrition per serving:

Calories258.56 kcal13%
Fat6.73 g10%
Carbs37.85 g15%
Sugars4.81 g5%
Protein14.40 g29%
Sodium351.97 mg18%
Fiber10.02 g36%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
38
Low
Glycemic Load
17
Moderate

Ingredients

1 tbsp olive oil
1 red onion, peeled and chopped
2 cloves garlic, peeled and chopped
½ tsp garam masala
1½ tsp mild curry powder
100g red lentils
400g cherry tomatoes
250ml water
400g can chickpeas, drained
200g baby spinach
3 tbsp natural yogurt
steamed rice, to serve

Directions

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