Serves
4
Prep
30
mins
Cooking
15
mins
Potato & Spinach Curry
Directions
Step 1
Prepare split peas and lentils according to on-pack preparation instructions. Soak split peas overnight.
Step 2
Heat the oil in a large pot and add onion and garlic, cooking until onion is tender. Stir in potatoes, ginger, curry powder and cumin, cooking a further minute. Add stock, split peas and lentils, bringing to the boil. Reduce heat and simmer covered for 25 minutes until peas and lentils are tender.
Step 3
Add tomatoes to pot and cook for 5 minutes. Stir in spinach just prior to serving. Season well. Serve with chilli, yoghurt and coriander.
Tips
Nutritional facts: One serving of dry peas contains as much potassium as a banana.
Ingredients
- 1/2 cup McKenzie's Yellow Split Peas
- 1 tbs olive oil
- 1 onion, finely diced
- 2-3 garlic cloves, finely chopped
- 300g potatoes, diced
- 2 tsp ginger, grated
- 1 1/2 tsp Clive Of India Authentic Curry Powder
- 1 tsp cumin seeds
- 1 litre vegetable stock
- 1 cup McKenzie's Yellow Split Lentils
- 1 tomato, diced
- 60g spinach, chopped
- to taste McKenzie's Australian Natural Sea Salt Grinder
- to taste McKenzie's Whole Black Peppercorn Grinder
- Sliced green chilli, coriander, yoghurt & roti bread, for serving
