|Sat Fat <0.1g||2%|
Parboil the potatoes for five minutes, then drain.
Blend together the garlic, ginger, onion and chillies then heat some oil in a deep saucepan and cook the mixture with the cumin, turmeric and a pinch of salt and pepper for about three minutes on a gentle heat. Add the curry powder and cook for one minute more.
Put the potatoes, tomato, water and lentils in the saucepan and bring to the boil. Season.
Cook for about fifteen minutes on a gentle boil until the water is well absorbed. Crush some of the potatoes to thicken the remaining liquid.
Add the spinach and chickpeas stir well and top with chopped coriander.
Meanwhile, prepare the cauliflower. Either grate it or blitz it in a food processor until it becomes a coarse crumb.
Transfer to a bowl and cover with cling film. Microwave for three minutes and serve with the curry.
Enjoy this easy recipe video below and many other potato recipe videos on our video hub.
500g Rooster potatoes, roughly cubed
175g red split lentils
70g tinned chickpeas
4tbsp curry powder
1 clove of garlic
1 thumb of ginger
1 small onion, peeled
2 green chillies
1tsp cumin seeds
1tsp ground turmeric
1 tin of chopped tomatoes
2 handfuls of spinach
1 bunch of fresh coriander
1 small head of cauliflower
Rapeseed or olive oil spray to sauté
Try these delicious Chinese Potato 'Squeaks'. A fun new twist on an old favourite, and ready in just 15 minutes.
A perfect centrepiece to a lunch occasion - served with so many different combinations to suit the time and the weather.
Here's a great idea for you to use up any leftovers that you may have from your Sunday lunch, or indeed any midweek roasts that you have conjured up!