Lentil & Spinach Curry

Method

1. Roast lentils in a thick bottomed pan over a gentle heat for 5 minutes or until light golden brown.
2. Add water, bring to a boil and simmer for 20 minutes or until tender.
3. Set aside. In another pan heat oil and fry mustard seeds until they splutter.
4. Add the tomatoes, Ferns’ Hot Curry Paste, salt and spinach.
5. Stir fry for 5 minutes.
6. Finally, stir in butter and serve.