Name: Lentil curry with fish
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
Ingredients: 1 tbsp madras curry powder; 1 tin chopped tomatoes; 100 g red lentils; 120 g brown basmati rice; 2 onions, peeled and chopped; 2 tbsp sunflower oil; 200 g chard or spinach, chopped; 200 g pollack or hake (white fish)

Try and find pollack or hake, which are both white fish and more sustainable than cod or haddock. You could also use fresh tomatoes instead of tinned.

Preparation

Start by cooking the red lentils for around 15 minutes and leave to drain.
Cook the organic brown basmati rice for around 25 minutes.

Heat the oil in a deep frying pan and fry the pollack or hake together with the onions and madras curry powder for around 5 minutes.
Add the (tinned) tomatoes, the chard or spinach and red lentils and cook for 10 minutes or until it is piping hot and the chard or spinach has wilted.

Serve with the brown basmati rice.

Ingredients

1 tbsp madras curry powder
1 tin chopped tomatoes
100 g red lentils
120 g brown basmati rice
2 onions, peeled and chopped
2 tbsp sunflower oil
200 g chard or spinach, chopped
200 g pollack or hake (white fish)