Warming Potato & Lentil Curry with Crumbled Cauliflower

Prep in:
15 mins
Cook in:
30 mins
Serves:
4
Per Serving %RI
KCAL 396 19%
Fat 5g 7%
Sat Fat <0.1g 2%
Salt 0.4g 6%
Sugar 8.7g 9%

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.

Ingredients

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

500ml water

1 bunch of fresh coriander

1 small head of cauliflower

Rapeseed or olive oil spray to sauté

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 500ml water 1 bunch of fresh coriander 1 small head of cauliflower Rapeseed or olive oil spray to sauté

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