2 tbsp vegetable oil
1 large onion, finely chopped
1 tbsp finely grated fresh ginger
3 cloves garlic, crushed
1 tsp ground turmeric
⅓ cup mild korma curry paste
1½ cups dried red lentils (270 g), rinsed and drained
4 x 5 g vegetable stock cubes
1½ litres (6 cups) water
270 ml can light coconut milk
200 g baby spinach leaves
Salt and pepper, to taste
Natural yoghurt and naan bread, to serve
- Heat oil in a large stockpot over a medium heat. Add onion. Cook, stirring occasionally, for about 4 minutes, or until soft. Add ginger, garlic and turmeric. Cook, stirring, for 1 minute. Add curry paste. Stir for a further 1 minute.
- Add lentils, crumbled stock cubes and water. Bring to boil. Reduce heat. Gently boil, uncovered, for 15 minutes, skimming surface regularly, until lentils are tender.
- Stir in coconut milk and spinach. Season with salt and pepper. Stir over heat until hot.
- Serve soup with yoghurt and naan bread.