Nutrition balance score
Good
Glycemic Index
42
Low
Glycemic Load
39
High
Nutrition per serving
Calories887.7 kcal (44%)
Total Fat52.1 g (74%)
Carbs91.8 g (35%)
Sugars18.3 g (20%)
Protein26.2 g (52%)
Sodium363.7 mg (18%)
Fiber20.8 g (74%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
vegetable oil
or sunflower, for frying
1onion
sliced
1 teaspoonyellow mustard seeds
3garlic cloves
sliced
250gred lentils
rinsed
2dried chillies
crumbled, optional
4tomatoes
roughly chopped
800mlcoconut milk
250gspinach
700gsweet potatoes
cut into 5-mm thick slices
salt
pepper
2 tablespoonscurry powder
1 teaspoongaram masala
1 teaspoonturmeric
Instructions
Step 1
Preheat the oven to 180°C (Gas Mark 4) and shake together the curry powder ingredients in a smalljar.
Step 2
Warm some oil in a saucepan.
Step 3
Add the onion and mustard seed and cook gently over medium-low heat for 10 minutes, until starting to soften.
Step 4
Stir in the garlic, lentils and chillies and cook for 2 minutes, then mix in the curry powder, tomatoes and coconut milk.
Step 5
Bring the mixture to a simmer, season well with salt and pepper and cook for 10 minutes.
Step 6
Meanwhile, wilt the spinach in a dry frying pan for 1-2 minutes.
Step 7
Tip away any excess water and discard.
Step 8
Spread the spinach across the base of a large gratin dish.
Step 9
Top with the lentil mixture then with the sweet potatoes in an overlapping shingle pattern.
Step 10
Bake for 30 minutes, until the potatoes are tender and coloured at the edges.
Step 11
Serve immediately with naan breads and plenty of Indian chutneys, pickles and raita on the side.
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