- 2 tablespoons sunflower oil
- 1 large onion, coarsely chopped
- 1–2 cloves garlic, crushed
- 2 tablespoons finely chopped fresh ginger
- 2 tablespoons mild curry paste
- ⅔ cup (160 g) red lentils
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon salt
- 400 g small new potatoes, halved
- 1 small cauliflower, broken into florets
- 1 red capsicum, seeded and coarsely chopped
- 4 tomatoes, peeled and quartered
- 250 g baby spinach leaves
- generous handful of fresh coriander leaves, coarsely chopped
- 3 carrots, coarsely grated
- 1 green chilli, seeded and finely chopped
- juice of 1 lime
- 2 tablespoons chopped fresh coriander
- 2 firm bananas
- 300 g low–fat natural yogurt
- ½ cup (45 g) flaked almonds, toasted
- Heat the oil in a large saucepan.
- Add the onion, garlic and ginger, and cook for 5 minutes.
- Stir in the curry paste and stir for a further 2 minutes over a gentle heat.
- Stir in the lentils, cumin, turmeric, salt and 1 litre water.
- Bring to the boil, then cover the pan and simmer gently for 10 minutes.
- Stir in the potatoes and cook for 10 minutes, then add the cauliflower and cook for a further 10 minutes.
- Add the capsicum and tomatoes, and simmer for 5 minutes.
- Meanwhile, prepare the side dishes.
- Mix together the carrots, chilli, lime juice and coriander for the chutney.
- Transfer to a serving dish.
- For the raita, slice the bananas into a serving bowl.
- Stir in the yogurt and sprinkle with the almonds.
- Stir the spinach into the curry and cook for 2 minutes or until just wilted.
- Stir in the coriander and serve, with the chutney and raita.
Preparation: 25 minutes
Cooking: about 45 minutes