Mushroom and Spinach Curry

Serves 6

This curry is vegan and gluten-free so suitable for a range of dietary requirements. It’s also super tasty. Make sure you only add the spinach at the very end to ensure it keeps its bright green colour.

For a creamier curry, replace the creamed coconut block vegetable stock with a tin of coconut milk, and make up to 700ml with vegetable stock or water.

Ingredients:

1 tbsp coconut oil

1 white onion, cut into thin half moons

650g mushrooms, cleaned and halved

2 inches of ginger, grated

1 tbsp ground cumin

1 tbsp ground coriander

1 cinnamon stick

5 tomatoes, roughly chopped

150g red split lentils

700ml vegetable stock (ensure vegan/gluten free if required) with 75g creamed coconut block added

200g spinach (fresh or frozen will be fine)

Salt to taste

Step 1: Begin by gently frying the onions in the coconut oil, until soft. Next add the mushrooms and allow them to cook a little, soaking up any of the remaining oil.

Step 2: Stir in the ginger and ground spices and cook out for a minute. Next add the tomatoes and lentils, giving everything a good stir, then pour in the coconutty stock. Bring to a simmer, cover and cook until the lentils are soft (about 20 minutes).

Step 3: Finish by adding the spinach. If using fresh add a handful at a time and allow it to wilt into the curry, before adding the next handful, and so on. Season to taste with salt and then it is ready to serve with rice or flat breads.