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Sweet potato & spinach dhal
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600g sweet potatoes, cut into 2–3cm dice
1 tbsp vegetable oil
100g Cooks’ Ingredients Rogan Josh Curry Paste
400g can essential Waitrose Chopped Tomatoes
400g can essential Waitrose Lentils, drained
260g pack essential Waitrose Spinach
100g essential Waitrose Greek Style Natural Yogurt
1. Boil the sweet potatoes in a pan for 10–15 minutes until tender, then drain.
2. Heat the oil in a large frying pan and fry the sweet potatoes and curry paste for 2 minutes. Add the chopped tomatoes, lentils and 50ml water, and cook for 5 minutes. Stir in the spinach and cook for 1–2 minutes until wilted.
3. Top with a spoonful of yogurt and serve with rice (optional).
Typical values per serving: