1 litre (4 cups) Campbell’s Real Stock Salt-Reduced Vegetable
400g sweet potato, peeled, cut into 2cm pieces
50g baby spinach leaves
2 Tbsp chopped fresh coriander
Natural yoghurt and toasted/warmed roti bread, to serve
Heat oil in a large saucepan. Add onion, garlic, and ginger. Cook, stirring occasionally, for about 3 to 4 minutes, or until soft. Add curry powder. Cook, stirring for a further 1 minute.
Stir in tomato paste, lentils, Campbell’s Real Stock and sweet potato. Bring to boil. Simmer, uncovered, stirring occasionally, for about 12 to 15 minutes, or until sweet potato and lentils are tender. Remove from heat. Stir in spinach and coriander.