Raita

Name: Raita
Ingredients: 1 tbsp vegetable oil; 20 g white onions (Diced); 2 garlic cloves (Crushed); 1 cinnamon stick; 1 butternut squash (Peeled and Cubed); 2 potatoes (Peeled and Cubed); 2 cups Frozen or Fresh Green Peas; 200 ml yogurt, plain; 100 g baby spinach; 1 tbsp ground turmeric; 4 tbsp lentils; 2 Glasses Cold water; 1 tbsp ground cumin

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.

Instructions

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.

Enjoy!

Ingredients

Vegetable oil	1 tbsp
White onions (Diced)	20 g
Garlic cloves (Crushed)	2
Cinnamon stick	1
Butternut squash (Peeled and Cubed)	1
Potatoes (Peeled and Cubed)	2
Frozen or Fresh Green Peas	2 cups
Yogurt, plain	200 ml
Baby spinach	100 g
Ground turmeric	1 tbsp
Lentils	4 tbsp
Cold water	2 Glasses
Ground cumin	1 tbsp

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