Potato and lentil curry
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Time to make:
50 mins (Hands-on time: 15 mins, Cooking time: 35 mins)
$2.09 per serve
(at time of publication)
Full ingredients list:
- 2 teaspoons oil
- 1 brown onion, chopped
- 2 tablespoons Thai red curry paste
- 450g potatoes, cut into 2cm chunks
- 1 1/2 cups reduced-salt vegie stock
- 3/4 cup red lentils, rinsed
- 200g green beans
- 1 tablespoon coconut milk powder
- 80g baby spinach leaves
- 4 cups steamed basmati rice
Nutritional information (per serve)
Instructions and steps:
Step 1 Heat oil in a large saucepan over medium heat. Add onion and cook for 5 minutes. Stir through curry paste. Add potatoes, stock and 1 cup water. Bring to the boil, reduce heat and simmer, covered, for 10 minutes.
Step 2 Add lentils and cook for 20 minutes, adding beans in the last 8 minutes of cooking. Stir through coconut powder and spinach, then serve with basmati rice.
This recipe is not suitable for those following a no-added-salt diet.
About this recipe
First published: July 2011