Potato, Lentil and Spinach Curry

SERVES: 4
PREP TIME: 10 MINUTES
STOVE TOP TIME: 30 MINUTES
WONDERBAG TIME: 3 HOURS
DIFFICULTY: EASY

INGREDIENTS

• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 15ml mustard seeds
• 8 curry leaves
• 5ml chilli flakes
• 30ml medium curry powder
• 4 large potatoes, peeled and cut into large dice sized cubes
• 375ml lentils, rinsed
• 250g mushrooms, sliced
• 2 x 400g tins chopped tomatoes
• 300ml water
• 45ml brown sugar
• 10ml salt
• 1 vegetable bouillon cube
• 5ml pepper
• 500ml baby spinach leaves
• 60ml chopped coriander

DIRECTIONS

1. Heat the butter in a medium sized pan with the chopped onion and garlic and sauté until soft.
2. Add the curry leaves, chilli flakes, mustard seeds, curry powder and fry for 2 minutes.
3. Add all the remaining ingredients except the spinach and coriander.
4. Bring to the boil, place the lid on and simmer for 15 minutes.
5. Place in the Wonderbag on a mat or cloth and close the bag.
6. Leave to cook for 3 hours and serve with rice, naan bread and sambals.