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Creamy Lentil Curry
, thinly sliced
, finely grated
, peeled and finely grated
2 x 250 g pouches precooked Beluga
1 x 400 g can
(use Light Coconut milk if preferred)
2 x 250 g packet microwavable
, cut into quarters, to serve
leaves, leaves picked, to serve
, to serve (optional)
Heat the oil in a wok or frying pan and cook the onion until beginning to turn golden, then stir in garlic, ginger and curry paste.
Cook for a minute or two before adding the lentils, Philadelphia Light and coconut milk. Bring to a simmer, taking care to stir thoroughly so the Philadelphia incorporates evenly. Cook for a minute or two, then stir in the spinach. Cook for a few minutes to wilt the spinach, and season to taste.
Serve the dahl alongside basmati rice, and topped with the sesame seeds, a wedge of lime and some fresh coriander leaves.
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