Lentil Curry with Rice and Naan

Emily Metcalfe

Emily Metcalfe from Village Academy in Canterbury 2019 entrant



1. preheat oven to 180 degrees
2.peel onion and garlic, chop pepper, onions and garlic and coriander stalks, put food in processor with some water
3. blend until smooth
4. heat oil in pan
5. add 2 tbsp of mustard seeds, 2 tbsp of tumeric, 1 tbsp of cumin and 3 tbsp curry powder. stir.
6. add the paste from the mixer into the saucepan
7. drain and add 2 tins of lentils
8. add the tin of coconut milk and bring it to boil, stirring regularly
9. add 2 handfuls of spinach, finely chopped
10. put 1 mug of rice into the saucepan and add 2 mugs of boiling water. Put on lid and boil for 8 - 10 mins
11. put naan in the oven
12. put rice in mould, and dish up the curry. add coriander for decoration. finish by cutting the naan into stripes and serving on a plate.
13. serve hot


1 onion
1 clove of garlic
1 bunch of coriander
1 tbsp oil
2 tbsp tumeric
2 tbsp mustard seed
3 tbsp curry powder
1 tbsp cumin
400g lentils
400ml coconut milk
3 handfuls of spinach
1 cup of rice
2 cups boiling water
coriander for decoration