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 www.potato.ie

Potatoes: More than a bit on the side

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Serves 4

Cooks in 30 Minutes


  • 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!