A quick and easy dinner, that’s low fat and uses cheap, mainly store-cupboard ingredients. Oh and to top it all off, it’s vegan too. What’s not to like?
I’ve been making a conscious effort to eat more vegetarian food, but I rarely eat vegan. I always subconsciously seem to pick recipes containing cheese. Turns out I just really like cheese. Anyway, there is no cheese to be found here today.
This is based upon a recipe in Hugh Fearnley-Whittingstall’s book Three Good Things. It’s a great book with many combinations of ingredients which on first glance sound unusual, but are surprisingly tasty. I’ve changed a few bits around, but most of the credit for this recipe has to go to Hugh.
I opted to use tinned lentils (my new favourite ingredient), whereas the original recipe cooks them from scratch. This modification turns it into a quick dinner but obviously you can cook the lentils if you have time (and inclination!).
400 g tin of lentils, rinsed
1/2 vegetable stock cube, crumbled in
400-500 g new potatoes
1 garlic clove, crushed
1 tbsp curry powder (I like to use mild but am a self-confessed spice wuss)
200 g spinach
Cherry vine tomatoes, to serve
1. Wash and slice the potatoes into rings about 2 cm thick.
2. Either steam or boil the potato slices until they are soft.
3. Transfer to a big frying pan, with sufficient olive oil in which to fry them (you may well need to add more oil as you go along to stop them sticking).
4. Sprinkle the curry powder over the potato slices and fry on both sides until golden.
5. When the potatoes are sufficiently fried, add the garlic, lentils, crumbled stock cube and a splash of water.
6. Leave on the heat for a few minutes ensuring everything is sufficiently heated through and adding a splash more water if it runs out.
7. Add the spinach to the frying pan and stir through until just wilted.
8. Serve with tomatoes and optional extra non-wilted spinach.