|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.
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
Lamb and orange isn't necessarily the first combination that 'springs' to mind, but trust us - this one works!
Perfect pancakes - why not get the kids involved making them, while you look after the filling? This recipe is ideal for Pancake Day 2017!
Mexican beef lettuce tacos with potato tortilla chips
Make it Mexican with these awesome beef lettuce tacos and potato tortilla chips. Flavoured with spicy chilli powder and cool sour cream, these are perfect for any fiesta!