1093 philadelphia cooking dec18-0324

Creamy Philadelphia Lentil Curry

Earthy puy lentils and spinach are teamed with aromatic ginger and garlic in a soft cheese and coconut sauce

, 29 September 2020

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Creamy Philadelphia Lentil Curry
  • 25 Mins

  • Serves: 4

  • Price: £1.90 per serving

Nutritional Info
Each 455g serving contains
  • Energy

    2323KJ

    555KCAL

    28%
  • Fat

    19.1g

    med

    27%
  • Saturates

    10.0g

    high

    50%
  • Sugars

    6.4g

    low

    7%
  • Salt

    0.73g

    low

    12%
of your reference intake.
Typical energy values per 100g: 510kJ/122kcal.
Ingredients
  • 1tbsp vegetable oil
  • 1 onion, thinly sliced
  • 1 clove garlic, finely grated
  • 30g ginger, finely grated
  • 2tbsp Asda Korma Paste
  • 2 x 250g pouches Merchant Gourmet Puy Lentils
  • 80g Philadelphia Light
  • 400ml tin reduced-fat coconut milk
  • 100g baby spinach
  • 2 x 250g packs Asda Basmati Micro Rice
  • 10g coriander, to serve
  • 1tsp sesame seeds, toasted
  • 1 lime, cut into wedges, to serve
Method
  • Heat the oil in a wok or large frying pan over a medium heat, add the onion and cook for 5 mins until beginning to turn golden. Stir in the garlic, ginger and korma paste and cook for 1-2 mins.

  • Add the lentils and Philadelphia Light, stirring until smooth. Add the coconut milk and stir thoroughly to combine. Bring to a gentle simmer and cook for 2 mins, then add the spinach, season with black pepper and cook for a few minutes until wilted.

  • Meanwhile, cook the micro rice according to the pack instructions.

  • Serve the curry with the basmati rice, garnished with the coriander and sesame seeds, and with lime wedges to squeeze over.