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🍽️ Creamy Lentil Spinach Curry with Lime Yogurt

380 kcal · 50 min · 4 servings

Ingredients

• 150 g onion(s)
• 500 g carrot(s)
• 2 tbsp oil
• 3 tsp curry powder (fruity, e.g. ginger curry)
• 200 g lentils
• 500 ml vegetable stock
• 300 ml water
• 200 g baby spinach
• salt
• 1 packet naan bread(s) (or flatbread)
• 1 organic lime(s)
• 200 g soy yogurt (yogurt alternative)

Instructions

1. 1. Cut the onions into thin strips.
2. 2. Peel the carrots.
3. 3. Slice the carrots into 1 cm thick diagonal pieces.
4. 4. Heat some oil in a pot.
5. 5. Sauté the onions for 3 minutes until they become soft and translucent.
6. 6. Add the carrots.
7. 7. Sauté everything for another 2 minutes.
8. 8. Stir in 2 teaspoons of curry powder.
9. 9. Let the curry powder toast briefly.
10. 10. Mix in the lentils.
11. 11. Pour in vegetable broth and water.
12. 12. Cover the pot.
13. 13. Bring the mixture to a boil.
14. 14. Let the curry simmer on low heat for 25 minutes.
15. 15. Wash the spinach thoroughly.
16. 16. Spin the spinach dry to remove excess water.
17. 17. Stir the spinach into the curry.
18. 18. Let the spinach break down until soft.
19. 19. Mix in the remaining curry powder.
20. 20. Season everything to taste with salt.
21. 21. Warm up the Naan bread according to the package instructions if it is chilled or frozen.
22. 22. Wash the lime thoroughly under hot water.
23. 23. Dry the lime.
24. 24. Grate 2 teaspoons of zest.
25. 25. Mix the lime zest with the yogurt to create a sauce.
26. 26. Serve the curry together with the Naan bread and the lime yogurt.

Nutrition per serving

• kcal: 380
• Protein: 15 g · Fett/Fat: 9 g · Carbs: 57 g