3 medium washed potatoes, peeled, cut into 1cm pieces
1 Tbsp olive oil
1 large onion, finely chopped
2 Tbsp korma curry paste
400 g canned crushed tomatoes
400 g canned brown lentils, drained, rinsed
1 cup vegetable stock
60 g baby spinach leaves
Greek yoghurt, to serve
warm naan bread, to serve
- Place potatoes in a shallow, microwaveproof dish with 2 tblsps water. Cover with damp absorbent kitchen paper. Microwave on High (100 per cent) for about 5 minutes, or until just tender. Drain.
- Heat oil in a large, non-stick frying pan over a medium heat. Add onion. Cook, stirring occasionally, until soft. Add paste. Cook, stirring for 30 seconds.
- Add the potatoes, tomatoes, lentils and stock. Bring to a boil. Cover with lid. Gently boil for about 15 minutes, or until thickened. Remove from heat. Stir in the spinach until wilted.
- Serve with yoghurt and naan bread