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Nutrition 400g / 220 calories : Fat 6.6g : Carbs 35.8g : Protein 11g


1 tablespoon oil

2 large onions cut into 8 wedges through the root

4 cloves garlic crushed & chopped

100g green or brown lentils

1 large sweet potato cut into 1.5cm chunks

1 large aubergine cut into 1cm chunks

150g chestnut mushrooms – quartered if large

5 large tomatoes cut in wedges, seeds removed

50g baby spinach leaves

1 x 150g 0% fat fage Greek yogurt

100g frozen peas

2 vegetable stock pots or cubes

1/3 jar of patek’s madras paste or your favourite patek’s paste…..balti is excellent

1 tablespoon chopped fresh coriander (optional)


Heat the oil & cook the onions & garlic for 8-10 minutes until softened & lightly browned

Add the curry paste and cook for about 2 minutes

Add the lentils and stir to combine

Add the sweet potato & aubergine & cook for 5 minutes

Pour in 600 mls water & add the stock cubes

Bring to a simmer then cook, covered, for 15 minutes

Add the mushrooms & cook for 8 minutes

Stir in the tomatoes & spinach & cook for 5 minutes

You may need to add a little water to give a thick sauce consistency

Fold in the yogurt & coriander