This warming, vegetarian curried stew comes together in less than 30 minutes. Plus, it is the perfect dish for leftovers as the flavours only get better!
This Week
2 Dec - 8 Dec
Meal Prep Guide
Prepare the curry (allow to cool and store in an airtight container in the fridge).
- Reheat before serving and garnish with the greek yoghurt and fresh coriander.
Tips
Tips
- We like to add the spices after we have sautéed the onion, ginger and garlic as we don’t want the spices to burn. Burnt spices taste bitter and will tarnish the dish.
Shortcuts
Vegetables
- Swap spinach for kale.
- Swap potato for sweet potato or pumpkin.
Other
- For a creamier curry swap the 2 cups of stock for 1 tin of coconut milk or cream and ½ – 1 cup of water or stock (depending on the consistency you like).
Ingredients
- 1 brown onion (diced)
- 1 Tbsp ginger (grated)
- 1 red chilli (finely chopped)
- 1 garlic clove (crushed)
- 1 Tbsp + 1 tsp curry powder
- 1 tsp garam masala
- 1 tsp cumin seeds
- 2 medium agria potatoes (cut 2-3cm cubes)
- 2 x 400g tin brown lentils (drained and rinsed)
- 2 cups chicken stock
- 25g butter
- 2 cups frozen spinach
- 1 cup frozen green peas
- Coconut oil
- Salt and pepper
To serve
- ¼ cup coriander (finely chopped)
- ⅓ cup greek yoghurt
Method
- In a large pot (which has a lid), heat a little coconut oil over low-medium heat, add the onion, ginger, chilli, garlic and salt; cook for 5-10 minutes or until softened. Add the curry powder, garam masala and cumin seeds; cook for another couple of minutes or until fragrant.
- Add the diced potatoes and mix well to coat in the onion and spices.
- Add the lentils, stock and butter, place the lid on the pot and bring to a boil before reducing to a simmer. Simmer for 15-20 minutes or until the potatoes are cooked.
- Add the frozen peas and spinach; simmer uncovered for 5 minutes or until peas are cooked and the spinach has defrosted.
- Serve with a dollop of yoghurt and fresh coriander.
Variations
Vegetables
- Swap spinach for kale.
- Swap potato for sweet potato or pumpkin.
Other
- For a creamier curry swap the 2 cups of stock for 1 tin of coconut milk or cream and ½ – 1 cup of water or stock (depending on the consistency you like).
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