Ingredients
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2 tablespoons margarine or 2 tablespoons ghee
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4 carrots, thinly sliced
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4 stalks celery, cut into 1-inch lengths (2 cm lengths)
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1 1/2 teaspoons curry powder
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1 tablespoon wholemeal flour
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4 cups vegetables or 4 cups chicken stock
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1/2 cup peanut butter
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1/2 small cauliflower, broken into florets
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3/4 cup split red lentils
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1/2 bunch spinach, washed and finely shredded (approximately 5 leaves)
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1/4 cup natural yoghurt
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salt
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pepper
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1/2 cup chopped green onion
Instructions
- In a heavy-based saucepan, heat butter, margarine or ghee. Add green onions, carrot and celery and fry, stirring occassionally, until vegetables have softened, about 10 minutes.
- Remove pan from heat. Stir in curry powder and flour, mixing well. Return pan to heat, cook for 1 minute then gradually add stock. Cook, stirring until sauce boils and thickens, about 3 minutes.
- Add peanut butter, cauliflower and lentils, lower heat and simmer covered 20 minutes or until lentils are tender.
- Stir in spinach, simmer without a lid for 5 minutes or until spinach has wilted slightly.
- Add yogurt and season to tase with salt and pepper. Continue cooking until heated through, about 2 minutes.