Creamy Lentil Curry
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  • Prep time 5 '
  • Total time 20 '


  • 1 tbsp oil
  • 1 onion, thinly sliced
  • 1 large clove garlic, finely grated
  • Small knob ginger, peeled and finely grated
  • 2 tbsp butter chicken spice paste
  • 2 x 250 g pouches precooked Beluga lentils
  • 100 g bag baby spinach leaves
  • 1 x 400 g can coconut milk(use Light Coconut milk if preferred)
  • 3 tbsp Philadelphia Light
  • 2 x 250 g packet microwavable Basmati rice
  • 1 lime, cut into quarters, to serve
  • Handful coriander leaves, leaves picked, to serve
  • 1 tsp toasted sesame seeds, 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.


Nutritional Information

Typical values Per recipe
Energy 12094.0 kj
Energy 2888.0 kcal
Fat 132.0 g
Carb 304.0 g
Protein 96.0 g
Saturated fat 80.0 g
Salt 23.0 g
Dietary fibre 48.0 g
Sugars 34.4 g