This mild curry is packed full of my favourite veggies, making it a tasty, healthy, and filling dinner. It’s easy to make and it’s vegan, dairy free, and gluten free. The curry serves 4 on its own or more if you’re having it with rice.
- 1 vegetable stock cube
- 1tbsp tomato puree
- 2 tbsp curry powder
- 400g sweet potato, peeled and cubed
- 400g carrots, peeled and sliced
- 1 onion, peeled and chopped
- 1 cauliflower, cut into florets
- 60g red lentils
- 100g spinach
First, dissolve the stock cube in 1 litre of boiled water, then add the tomato puree and stir. Toast the curry powder in a large saucepan over a low-medium heat for 1 minute. Add the liquid, carrots, sweet potato, and onion to the saucepan and bring to the boil. Cover and simmer for 15 minutes.
Add the cauliflower and lentils, stir and continue to simmer for another 10 minutes until the vegetables are soft. Finally, stir in the spinach until wilted and serve immediately.