Potato, Lentil & Pea Curry

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

1. Heat oil in a saucepan. Cook curry paste over medium heat for 1 min.

2. 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.

3. Stir in peas, baby spinach & yoghurt. Cook for 2 mins or until spinach has just wilted. Serve with steamed rice.