POTATO, LENTIL, AND SPINACH CURRY

  • PREP TIME: 10 MINS
  • STOVE TOP TIME: 30 MINS
  • WONDERBAG TIME: 3 HOURS
  • SERVES 4

INGREDIENTS

  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 15ml mustard seeds
  • 8 curry leaves
  • 5ml chilli flakes
  • 30ml medium curry powder
  • 4 large potatoes, peeled and cut into large dice sized cubes
  • 375ml lentils, rinsed
  • 250g mushrooms, sliced
  • 2 x 400g tins chopped tomatoes
  • 300ml water
  • 45ml brown sugar
  • 10ml salt
  • 1 vegetable bouillon cube
  • 5ml pepper
  • 500ml baby spinach leaves
  • 60ml chopped coriander

DIRECTIONS

  • Heat the butter in a medium sized pan with the chopped onion and garlic and sautee until soft
  • Add the curry leaves, chilli flakes, mustard seeds, curry powder and fry for 2 minutes
  • Add all the remaining ingredients except the spinach and coriander
  • Bring to the boil, place the lid on and simmer for 15 minutes
  • Place in the Wonderbag on a mat or cloth and close the bag.
  • Leave to cook for 3 hours and serve with rice, naan bread and sambals

Recipe courtesy of the Wonderbag

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