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Potato, spinach & lentil curry

Potatoes make a wonderful ingredient in curries, absorbing all the spicy flavours and adding substance.

Serving: 4
Time: 30 minutes
Difficulty: Easy


  • 1 tbsp oil
  • 1 large onion, peeled and diced
  • 2 large cloves of garlic, peeled and crushed
  • 2 large white potatoes or 4 small potatoes, peeled and diced into chunks
  • 600ml vegetable stock
  • 2 tbsp red curry paste
  • 150g red spilt lentils
  • 2 tbsp tomato paste
  • 1 x tin coconut milk
  • 200g diced spinach or kale
  • Handful fresh herbs chopped for serving


  1. In a large saucepan over a medium heat add some oil (I used avocado oil but opt for your oil of preference), toss in the onion and place on the lid and let sweat for 4 minutes.
  2. Add the garlic, potatoes, curry paste and toss and cook for a minute.
  3. Pour in the stock, lentils, tomato paste and bring the pot to boil.
  4. Once boiling, lower the heat and let simmer for 15-18 minutes until the potatoes are tender (check using a fork).
  5. Add the spinach and stir and coconut milk- continue stirring to combine. Turn off the heat, place on the lid and let the curry sit for 5 minutes before serving. Enjoy!

Recipe courtesy of Natural Born Feeder in collaboration with Bord Bia

For more tasty vegan dishes, click here.