With the cost of living continually rising, I think we’re all feeling the pinch. This meal is not only quick to make but uses a lot of store cupboard goods which are cheaper and easier to bulk buy. To make it even more cost effective you can get them dried and cook them yourself. 

Method

Start by dicing the onion & garlic finely. Add them to a large pan with the olive oil and cook until soft. 

Add the spices and cook for another few minutes. Dissolve the stock cube in 150ml of water, then add to the pan and use the liquid to scape the base of the pan where the spices may have started to stick (this will add to the flavour). Slice the tomatoes in half and add to the pan. Cook fro a few minutes to allow them to soften.

Next add the curry paste. You can also add chilli/chilli powder at this point if you want more of a kick. Stir everything together. Drain the lentils & chickpeas and add to the mix, followed by the tin of coconut milk. Stir well and leave to simmer for about 5 minutes.

Add the spinach leaves and stir through to wilt. Finish with the chopped fresh coriander and season with salt and pepper to your taste.

Serve with whatever you fancy! I like to add mango chutney & coconut yoghurt, or you can add additional proteins or rice/breads to make it go a little further. Enjoy!