Recipe by: Campbells
Serves: 4
Preparation Time: 15 min
Cooking Time: 30 min
Ingredients
1 tbsp oil
2 tbsp mild Indian curry paste
500ml pack Campbells Real Stock-Vegetable
500g potatoes, cut into 2cm pieces
500g sweet potato, peeled, cut into 2cm pieces
1 cup red lentils
1 cup frozen peas
100g baby spinach
2 tbsp natural greek style yoghurt
Method
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Heat oil in a saucepan. Cook curry paste over medium heat for 1 min.
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Add stock, potato, sweet potato & red lentils. Bring to the boil, stirring occasionally. Reduce heat, cover & cook gently, stirring regularly for 20 mins or until potatoes are tender.
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Stir in peas, baby spinach & yoghurt. Cook for 2 mins or until spinach has just wilted. Serve with steamed rice.
