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This rich, mildly spiced curry is brimming with meaty mushrooms, juicy tomatoes and velvety spinach. It’s thickened with tender red lentils and coconut cream, with a kick of fresh ginger to get your taste buds dancing.
Your mushroom & lentil curry will happily feed six people on it's own, but a few other bits on the side will feed more mouths. Serve with warm garlic flat breads to mop up every last lentil, along with lemony quick pickled red onions, cucumbers and carrots for a contrasting sharp kick.
Fabulous! Easy to make and gives a lovely flavour from a few ingredients. I omitted the spinach and only had tin of tomatoes instead of the fresh ones and it was still good. Thanks for the inspiration.
Really lovely curry, have made a few times now and freezes well.