• 200 g pack baby leaf spinach
  • 145 g balti paste
  • 1 aubergine, trimmed and roughly chopped
  • 2 x 390g cartons Italian chopped tomatoes
  • 450 ml hot vegetable stock, made with 1 vegetable stock cube
  • 150 g dry red lentils
  • 15 g fresh coriander, washed and chopped, reserving a few leaves to garnish
  • 200 g leftover cooked cauliflower
  • 200 g leftover cooked cabbage
  • 2 packs handcrafted garlic and parsley flatbreads (optional, not vegan)


  1. 1

    Bring a large pan of water to the boil, add the spinach and cook for 2 minutes. Drain, then run under cold water to cool. Squeeze out the excess water, roughly chop and set aside.

  2. 2

    Heat a large pan or wok over a medium-high heat and add the balti paste. Allow to sizzle for a minute, then add the aubergine and stir-fry for 7-10 minutes.

  3. 3

    Add the chopped tomatoes, vegetable stock and lentils. Reduce the heat and simmer for 10 minutes.

  4. 4

    Stir in the chopped coriander, spinach, leftover cauliflower and cabbage, then simmer for a further 5 minutes until the lentils are tender and the veg are piping hot. Garnish with the reserved coriander leaves and serve with the flatbreads.

Nutritional Details

Each serving provides
  • Energy 2700kj 645kcal 32%
  • Fat 33.0g 47%
  • Saturates 13.6g 68%
  • Sugars 4.6g 5%
  • Salt 2.5g 42%

% of the Reference Intakes

Typical values per 100g: Energy 607kj/145kcal

Each serving provides

42.3g carbohydrate 2.6g fibre 43.4g protein

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