RECIPES BY Rhiannon Lambert

Potato & Pea Curry

  • 30 minutes
  • 4
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Re-Nourish: A Simple Way to Eat Well

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Essential ingredients

1 onion, small dice
3 garlic cloves, crushed
2 tsp mild curry powder
1 tsp ground turmeric
1 tsp garam masala
200g fresh tomatoes, chopped (or 1/2 tin chopped tomatoes)
1 tbsp tomato puree
500g baby new potatoes
1 tin coconut milk (400ml)
80g fresh spinach
160g frozen peas
Olive oil
Salt and pepper
To serve: cooked brown rice, fresh herbs, lemon or lime wedges


  1. Heat some olive oil in a saucepan and add the onion and garlic. Fry for 5 minutes to soften before adding the curry powder, turmeric and garam masala. Fry for 1 minute.
  2. Pour in the chopped tomatoes and tomato puree and stir well, pressing down the tomatoes.
  3. Add in the new potatoes, coconut milk and some salt and pepper. Bring to the boil, place a lid on and simmer over a gentle heat for 15-20 minutes, until the potatoes are tender.
  4. Stir in the spinach and peas cooking until the peas are cooked and the spinach wilts, about 5 minutes.
  5. Serve with cooked rice, fresh herbs and a squeeze of lemon or lime.
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Tofu Red Thai Curry

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Re-Nourish: A Simple Way to Eat Well