Bursts of sweet sultanas adds a wonderful complexity to this lentil stew. It's not as sweet as the title suggests though, and has a lovely curried flavour from the fragrant paste added at the beginning.
Don't skip heating the curry paste, this really helps to open up the flavours and intensify all those lovely fragrant spices that brings this dish together.
Serve with a sprinkling of crunchy almonds at the end.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Cal/Serv:
260
Ingredients
1/2Tbsp.
medium curry paste
1
chopped onion
2
finely chopped carrots
2
x 410 g cans lentils
400g
can cherry tomatoes
50g
sultanas
50g
roughly chopped almonds
large handful spinach
Directions
Step 1
Heat curry paste in a pan for 1-2min. Add chopped onion and carrots and cook for 8min until onion mixture is starting to soften.
Step 2
Drain both cans of lentils and add to the pan with the cherry tomatoes and sultanas, then cook for 20min.
Step 3
Stir in a large handful of spinach. Serve, sprinkled with roughly chopped almonds.
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