Potato, Lentil and Pea Curry

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

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

2. Add stock, potato, sweet potato & red lentils. Bring to the boil, stirring occasionally. Reduce heat, cover & cook gently, stirring regularly for 20 mins or until potatoes are tender.

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