Mushroom and spinach curry

Does anyone have a recipe!I had a delicious one last night when i was out.I have been googling but they all seem very complicated (or include chicken).It needs to be vegetarian. Thanks in advance.

Not sure what you mean by very complicated .Most curries contain a large number of spices but the techniques are straightforward.I will find you something if no-one else comes up with anything, but it might involve a lot of ingredients.

I think I looked at the list of ingredients and thought that the large number would therefore make it complicated. I didn't read the instructions. The curries we have had home (which i don't personally like) are quick and simple and just use valcoms green curry paste.i'd like something different, that doesnt come in a packet or jar (because that is usually all we have).

Here's a very simple one.

Lentil, Mushroom and Spinach curry
serves 4

200g red lentils
1 tab ghee, butter or coconut oil
1 teaspoon cumin seeds
1 small brown onion, sliced thinly
1 clove garlic, crushed
1 tablespoon grated fresh ginger
2 small green chillies, sliced thinly
200g baby button mushrooms, halved
2 c water
1 teaspoon garam masala
250g baby spinach leaves

Yoghurt Sauce

1 cup (280g) unsweetened full fat natural yogurt
1 clove garlic, crushed
½ teaspoon salt

Wash lentils thoroughly under running water to remove any dirt or stones.

Heat fat in wok or large frying pan. Add seeds, stir-fry until fragrant. Add onion, garlic, ginger and chilli; stir-fry until onion is soft. Add mushrooms, stir-fry until browned lightly.

Add drained lentils and water; bring to the boil. Reduce heat, simmer, uncovered, for about 10 minutes or until lentils are tender.

Meanwhile, combine all sauce ingredients in a small bowl.

Add garam masala and spinach to curry, stir until spinach is wilted; transfer to a serving dish.

Serve with Yogurt Sauce.