Mushroom dahl with spinach

This is a delicious dish, great for meat free Mondays and should yield more than two portions so you can have it as a side dish next time you order in! I freeze leftover curries in single portions so we can have leftover pick ‘n mix curry nights when I don’t feel like cooking but don’t fancy a takeaway

  • 1/2 teaspoon cumin seeds
  • 1 stick cinnamon, broken
  • 1/2 large onion, finely diced
  • 2 cloves garlic, crushed
  • 200g mushrooms, cut into slices
  • 3 chopped tomatoes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1⁄4 teaspoon dried chilli flakes, to taste
  • 1 packet puy lentils.
  • Small bag of spinach, rinsed and chopped
  • 150g basmati rice


  1. Cook rice according to instructions and leave in pan with lid on until the curry is ready.
  2. Heat oil in a large frying pan. Cook cumin seed and cinnamon for 30 seconds over a medium heat, stirring until fragrant.
  3. Add onion and cook for 3-4 minutes until soft.
  4. Add mushrooms and garlic ; cook for a good 5-10 minutes until the mushrooms have released some liquid and it has bubbled away.
  5. Stir through tomato and the remaining spices and simmer for 10 minutes, stirring occasionally. If the curry is looking dry, add a tbsp or two of water.
  6. Stir through lentils, and spinach season to taste with salt and black pepper and simmer for 5 minutes longer.
  7. Remove cinnamon before serving with rice