This is very quick and easy to make. With chopping time, you can have this on the table in half an hour tops. The curry paste I use does not have any dairy or any shrimp paste, so it is suitable for vegetarians and vegans. You will get four bowls out of this so it really needs an accompaniment. I served it with Quinoa and Haloumi salad.
1 tbsp oil
1 heaped tbsp red curry paste (Thai)
1 onion, chopped finely
1 tin of lentils, drained
1 tin of coconut milk
4 large field mushrooms, thickly sliced
100g frozen spinach
Heat oil in a frying pan, add onion and curry paste, fry for one minute, stirring occasionally. Add lentils and mushrooms and stir to combine. Add frozen spinach, bring to boil then reduce to simmer. Clamp on the lid and simmer slowly for 10 minutes.