Natural Born Feeder

Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
Blog Recipes

Easy Potato, Spinach & Lentil Curry

Easy Potato, Spinach & Lentil Curry
Easy Potato, Spinach & Lentil Curry
Easy Potato, Spinach & Lentil Curry
Easy Potato, Spinach & Lentil Curry
Easy Potato, Spinach & Lentil Curry

I LOVE potatoes! I would happily sit and eat a bowl of mash on it’s own I think they’re so good. I had a few requests from followers looking for simple meat free dinner options that were easy to make, satisfying and tasty.  Well, this easy potato, spinach and lentil curry is perfect.

I teamed up with Bord Bia to share my love of potatoes and why I like adding them to dishes. For me, they’re a great addition to dishes as their naturally low-fat, low in sugar and gluten free.

This potato curry recipe is quick and easy to prepare and cook – and creates minimal mess in the kitchen so less washing up! Win Win!

More potato recipes can be found at

Potatoes: More than a bit on the side

This is a sponsored post.

Easy Potato, Spinach & Lentil Curry

  • 1 tbsp. oil
  • 1 large onion (peeled and diced)
  • 2 large cloves of garlic (peeled and crushed)
  • 2 large white potatoes or 4 small potatoes (peeled and diced into chunks)
  • 600ml vegetable stock
  • 2 tbsp. red curry paste
  • 150g red spilt lentils
  • 2 tbsp. tomato paste
  • 1 x tin coconut milk
  • 200g diced spinach or kale
  • Handful fresh herbs chopped for serving
  1. In a large saucepan over a medium heat add some oil (I used avocado oil but opt for your oil of preference), toss in the onion and place on the lid and let sweat for 4 minutes.
  2. Add the garlic, potatoes, curry paste and toss and cook for a minute.
  3. Pour in the stock, lentils, tomato paste and bring the pot to boil.
  4. Once boiling, lower the heat and let simmer for 15-18 minutes until the potatoes are tender (check using a fork).
  5. Add the spinach and stir and coconut milk- continue stirring to combine. Turn off the heat, place on the lid and let the curry sit for 5 minutes before serving. Enjoy!

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