One Pot Thai Curry

242 cals per serving

Serves 6 Prep time: 10m Cook time: 40m

2 chillis, de-seeded and cut into rings

6 spring onions, shredded

1 inch thumb ginger, peeled and cut
into matchsticks

pinch of mace

1 tsp salt

100g puy lentils

200g wholegrain brown rice

1½ litres chicken or veg stock,
fresh preferably or made with 1 stock cube

2 tbsp Thai green curry paste

1 tsp fish sauce (nam pla)

1 can water chestnuts (225g), drained and sliced

1 can reduced fat coconut milk

juice of 2 limes

200g beansprouts

200g young leaf spinach