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
Heat oil in a saucepan. Cook curry paste over medium heat for 1 min.
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.
Stir in peas, baby spinach & yoghurt. Cook for 2 mins or until spinach has just wilted. Serve with steamed rice.