Lentil, Potato and Feta Curry (with Atrangi's Tomato Chutney)

Servings: 3 to 4 | Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes

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INGREDIENTS

  • 1 red onion (diced)

  • 3 tbsp Atrangi Tomato Chutney

  • 1 tbsp golden syrup

  • 1 can lentils (drained)

  • 3 Maris Piper potatoes (cubed)

  • 400 ml vegetable stock

  • 2 handfuls of spinach

  • ½ to 1 block of feta (crumbled)
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Instruction:

Start the Base
 Heat a little oil in a pot over medium heat.
 Add the diced onion and cook until soft and golden.

Build the Flavour
 Stir in the Atrangi Tomato Chutney and golden syrup.
 Cook for 1 to 2 minutes until the mixture smells rich and inviting.

Add the Main Ingredients
 Pour in the lentils, cubed potatoes and vegetable stock.
 Bring to a simmer and cook until the potatoes are tender.

Finish the Curry
 Add the spinach and crumbled feta.
 Stir gently and let it cook for another 2 to 3 minutes until the spinach wilts and the feta softens.

Serve
Dish it up with rice or naan. Serve warm and enjoy a bowl of tangy, creamy comfort.

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Tips:

  • If the curry thickens too much while simmering, add a splash of stock or water to loosen it.
  • Swap feta with paneer or halloumi if you want a milder, less creamy finish.
  • Add the spinach right at the end to keep its color bright and fresh.

Family Recipes

Real Ingredients

Curry in a hurry

Nut free

Gut Friendly