Who doesn’t love a curry? This one is packed with fruit and veg!

Ingredients

• 1 tbsp Co-op Sunflower oil
• 2 medium red onions, thinly sliced (250g peeled)
• 1 red chilli, finely chopped, plus extra to garnish
• 70g mild curry paste 
• 350g Co-op red lentils, rinsed well
• 500ml hot veg stock, made with 1 stock cube
• 2 x 200g cans Co-op Thai Light coconut milk
• 300g bag Co-op spinach
• 2 Co-op ready to eat mangoes, peeled, stoned, and diced (350g)

Method

Heat oil in a large saucepan or sauté pan. Add onions and cook over a medium heat for 6-7 minutes until golden. Remove half from the pan and set aside. 

Stir in the chilli, curry paste, lentils, stock, coconut milk and 250ml boiling water. Bring to a simmer, cover with a lid, and cook over a low heat for 20 minutes until the lentils are tender and just beginning to break down.  

Stir through the mango and spinach, cover again, cook for a further 2 minutes until hot and the spinach has wilted. Scatter over the remaining fried red onions, and extra chilli, sliced. Great on its own, or serve with rice or mini poppadums.