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Potato, lentil & pea curry

Serves: 4 people
Prep time:



  • 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


  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.