Serves 4


Potato and Lentil Curry with Crumbled Cauliflower 1

  • 500g maris pipers, roughly cubed
  • 175g red split lentils
  • 70g tinned chickpeas
  • 4 tbsp curry powder
  • 1 clove of garlic
  • 1 thumb of ginger
  • 1 small onion, peeled
  • 2 green chillies
  • 1tsp cumin seeds
  • 1 tsp ground turmeric
  • 1 tin of chopped tomatoes
  • 2 handfuls of spinach
  • 500ml water
  • 1 bunch of fresh coriander
  • 1 small head of cauliflower
  • Rapeseed or olive oil spray to sauté


  1. Parboil the potatoes for five minutes, then drain.
  2. Blend together the garlic, ginger, onion and chillies then heat some oil in a deep saucepan and cook the mixture with the cumin, turmeric and a pinch of salt and pepper for about three minutes on a gentle heat. Add the curry powder and cook for one minute more.
  3. Put the potatoes, tomato, water and lentils in the saucepan and bring to the boil. Season.
  4. Cook for about fifteen minutes on a gentle boil until the water is well absorbed. Crush some of the potatoes to thicken the remaining liquid.
  5. Add the spinach and chickpeas stir well and top with chopped coriander.
  6. Meanwhile, prepare the cauliflower. Either grate it or blitz it in a food processor until it becomes a coarse crumb.
  7. Transfer to a bowl and cover with cling film. Microwave for three minutes and serve with the curry.

Recipe from Love Potatoes

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