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Follow these steps for a vegetarian curry yogurt using Arla Lactofree ingredients. This raita is perfect for either a cold winter's day or light summer lunch.

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  • 1 tbsp Vegetable Oil
  • 20 g Onions (Diced)
  • 2 Cloves Garlic (Crushed)
  • 1 Cinnamon Stick
  • 1 Butternut Squash (Peeled and Cubed)
  • 2 Potatoes (Peeled and Cubed)
  • 2 Cups Frozen or Fresh Green Peas
  • 200 ml Arla Lactofree Natural Yogurt
  • 100 g Baby Spinach Leaves
  • 1 tbsp Tumeric
  • 4 tbsp Lentils
  • 2 Glasses Cold Water
  • 1 tbsp Ground Cumin



Step 1

Heat oil in a large saucepan over medium heat. Saute onion and garlic for 2 minutes.

Step 2

Add the spices to coat the onion and garlic. Stir in lentils, pour water into saucepan, add squash and potatoes.

Step 3

Cover and simmer for 15 minutes until slightly reduced.

Step 4

Add frozen peas, cook for 3 minutes further. Check vegetables and lentils are tender before stirring in Lactofree Natural Yogurt. Adjust salt and pepper to taste.

Step 5

Stir through the wilted spinach.

Step 6

Garnish with chopped fresh coriander and fresh chillis if desired. Serve with pita bread on the side.


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