Potato, Lentil & Pea Curry

Serves: 4
Preparation Time: 15
Cooking Time: 30


  • 1 tbsp oil
  • 2 tbsp mild Indian curry paste
  • 500ml Campbell’s Real Stock - Vegetable
  • 500g potatoes, cut into 2cm pieces
  • 500g sweet potato, peeled and cut into 2cm pieces
  • ¼ cup red lentils
  • 1 cup frozen peas
  • 100g baby spinach
  • 2 tbsp natural Greek style yoghurt


  1. Heat oil in a saucepan. Cook curry paste over medium heat for 1 minute.

  2. Add Campbell's Real Stock, potato, sweet potato and red lentils. Bring to the boil, stirring occasionally. Reduce heat, cover and cook gently, stirring regularly for 20 minutes or until potatoes are tender.

  3. Stir in peas, baby spinach and yoghurt. Cook for 2 minutes or until spinach has just wilted. Serve with steamed rice.


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