Ingredients

  • 1 tablespoon Sainsbury's olive oil
  • 1 onion, peeled and chopped
  • 2 garlic cloves, peeled and finely chopped
  • 2 tablespoons mild curry powder
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ tablespoon Sainsbury's easy ginger
  • 400ml vegetable stock
  • 1 x 390g carton Sainsbury's chopped tomatoes
  • 200g Maris Piper potatoes, peeled and diced
  • 1 cauliflower, cut into florets
  • 1 x 410g tin Sainsbury's green lentils, drained and rinsed
  • 150g fresh young leaf spinach
  • 80ml single cream
  • 1-2 teaspoons sugar
  • Steamed rice and natural yogurt, to serve

Method

  1. 1

    Heat the oil in a pan and sauté the onion for 5-10 minutes, adding the garlic for the last minute. Stir in the curry powder, spices and ginger and fry for 2 minutes.

  2. 2

    Add the stock and tomatoes and bring to the boil. Reduce the heat and add the potatoes. Cover and simmer for 8 minutes.

  3. 3

    Add the cauliflower and simmer, uncovered, for 10 minutes. Add the lentils and the spinach for the last 1-2 minutes.

  4. 4

    Stir in the cream and sugar. Season, then serve with the steamed rice and a dollop of natural yogurt.

Nutritional Details

Each serving provides
  • Energy 2072kj 495kcal 25%
  • Fat 10.1g 14%
  • Saturates 3.8g 19%
  • Sugars 14.9g 17%
  • Salt 0.83g 14%

% of the Reference Intakes

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