|Sat Fat <0.1g||2%|
Tuck into this mouthwatering potato curry recipe with its warming and spicy sauce perfect for eating up on a cold and rainy day. Tasty, simple to rustle up and ideal when you're cooking for a group.
Parboil the potatoes for five minutes, then drain.
Blend together the garlic, ginger, onion and chillies then heat some oil in a deep saucepan and cook the mixture with the cumin, turmeric and a pinch of salt and pepper for about three minutes on a gentle heat. Add the curry powder and cook for one minute more.
Put the potatoes, tomato, water and lentils in the saucepan and bring to the boil. Season.
Cook for about fifteen minutes on a gentle boil until the water is well absorbed. Crush some of the potatoes to thicken the remaining liquid.
Add the spinach and chickpeas stir well and top with chopped coriander.
Meanwhile, prepare the cauliflower. Either grate it or blitz it in a food processor until it becomes a coarse crumb.
Transfer to a bowl and cover with cling film. Microwave for three minutes and serve with the curry.
Enjoy this easy recipe video below and many other potato recipe videos on our video hub.
500g maris pipers, roughly cubed
175g red split lentils
70g tinned chickpeas
4tbsp curry powder
1 clove of garlic
1 thumb of ginger
1 small onion, peeled
2 green chillies
1tsp cumin seeds
1tsp ground turmeric
1 tin of chopped tomatoes
2 handfuls of spinach
1 bunch of fresh coriander
1 small head of cauliflower
Rapeseed or olive oil spray to sauté
Tasty at any time of the day, these scones are a simple way of using up any leftover mash to create a lush brunch dish.
Try this potato bake for a delicious and nutritious evening meal. Taking just 15 minutes to prep and 15 minutes to bake this is great for those short on time.
A delicious quick fix comprised of vibrant bacon and sundried tomato flavours, topped off with the nutty lift of green pesto.
Low sat fat
Giving a Jamaican twist on a classic potato cake recipe helps gives this recipe a bit of a kick for spice lovers!