Potato and Spinach Vegetable Korma


My Days! If you are the sort of person who needs meat for their main meal then this one is for you! It is SO filling that you won’t notice that it is a veggie curry.

You will need: 

  • 300g korma curry paste
  • 1 tsp lazy garlic
  • 1 tsp lazy ginger
  • 1 onions, finely chopped
  • 1 tsp nigella seeds
  • 400ml coconut milk
  • 500g charlotte potatoes (cut in half)
  • 150g red lentils
  • 2 handfuls of fresh spinach
  • 300ml water
  • 2 tbsp peanut butter
  • salt and pepper to season
  • Flaked almonds to serve
  • Spray oil

Let’s Cook It! 

  1. Heat a heavy bottomed pan on the hob and spray in some of the oil.
  2. When the oil is hot add the onion, garlic and ginger and fry until until the onion is starting to soften.
  3. Add the korma paste and the nigella seeds and stir for 1 to 2 minutes until you can smell the spices.
  4. Add the coconut milk, peanut butter, water, potatoes and the lentils.
  5. Bring to the boil, stirring well and then cover and simmer for 40 minutes. Make sure you stir every now and again to stop it sticking.
  6. After 40 minutes add the spinach until it has wilted.
  7. Season with salt and pepper.
  8. Serve with the flaked almonds sprinkled on top.

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