Potato & Spinach Curry
Potato & Spinach Curry
Serve
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.
McKenzie’s Products
McKenzie’s Australian Yellow Split Peas 500g
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Clive Of India Authentic Curry Powder 50g
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McKenzie’s Australian Natural Sea Salt Large Grinder 410g
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McKenzie’s Whole Black Peppercorn Large Grinder 200g
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McKenzie’s Australian Red Split Lentils 375g
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