Dhal Curry with Spinach and Petits Pois   

Serves 4

Prep Time 5 minutes

Cook Time 15-20 minutes


1 medium onion, chopped

2 cloves garlic, chopped

2cm fresh ginger, peeled and finely chopped

1 tablespoon vegetable oil

1 tablespoon medium curry powder

100g Green Isle Baby Carrots

100g Green Isle Petits Pois

2 x 400g tins of green lentils, drained

100g Green Isle Spinach

Salt and pepper

4 fresh tomatoes, deseeded and chopped (optional)

To serve: rice or naan bread



  1. Heat the oil in a saucepan and sauté the onion, garlic and ginger for 2-3 minutes on a medium heat.
  2. Reduce the heat and add in the curry powder and frozen vegetables.
  3. Stir for 2-3 minutes until the vegetables start to thaw then add the drained lentils.
  4. Season well with salt and pepper; add a splash of water if necessary and simmer gently for another 5 minutes.
  5. Finally add the spinach, cover and cook for further 5 minutes until the spinach has cooked into the mixture.
  6. Remove the lid, add the fresh tomatoes and give the dhal another couple of minutes before serving with rice or naan bread.