Ingredients
- 3 potatoes (peeled, medium washed and cut into 1cm pieces)
- 1 tablespoon olive oil
- 1 onion, large finely chopped
- 2 tablespoon curry paste (korma)
- 400 grams crushed tomatoes
- 400 grams lentils (brown, drained and rinsed)
- 1 cup vegetable stock
- 60 grams baby spinach leaves
- Greek yoghurt, to serve
- Warm naan bread, to serve
How to Make
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Step 1: Place potatoes in a shallow, microwaveproof dish with 2 tablespoons water and cover with damp absorbent kitchen paper and then microwave on High (100 per cent) for about 5 minutes, or until just tender and then drain.
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Step 2: Heat oil in a large, non-stick frying pan over a medium heat and add onion and cook, stirring occasionally, until soft and then add paste and cook, stirring for 30 seconds.
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Step 3: Add the potatoes, tomatoes, lentils and stock and bring to a boil, cover with lid and gently boil for about 15 minutes, or until thickened.
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Step 4: Remove from heat and stir in the spinach until wilted.
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Step 5: Serve with yoghurt and naan bread
We hope you enjoy this recipe!
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