Servings: 4 people
Carbohydrate Serves: 3 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)
There are two things that bump up a recipe rating for me. One is if it freezes well and the other is if it tastes even better after a day in the fridge. This gestational diabetes-friendly recipe, care of my friend Erin, ticks both those boxes. This is real comfort food and it’s full of nutrients. Though I have to tell you – it does come with a ‘wind warning’! (Main carbohydrate containing ingredients are listed in bold.)
- 2 tablespoons light olive oil
- 2 small potatoes (approximately 200g), washed, cubed
- 1 red onion, peeled, finely chopped
- 2 cloves garlic, peeled, crushed
- 1 large carrot, peeled, cubed
- 1 1/2 tablespoons curry powder
- 2 cups vegetable stock
- 2 x 400g can brown lentils, rinsed and drained
- 1/2 – 1 red banana chilli, seeded, finely chopped (add more if you like it hotter)
- 200g baby spinach, finely chopped
- 1 cup frozen peas
- 200g cooked couscous
- 200g plain low fat yogurt to serve
Heat oil in a saucepan on medium heat. Cook potato until lightly browned. Add onion, garlic, carrot and curry powder, cooking gently until onion softens.
Add stock, lentils, chilli, and half of the spinach and bring to boil. Reduce heat and simmer uncovered for approximately 15 minutes until potato is tender.
Stir in peas and remaining spinach and simmer uncovered until peas are heated. Season to taste and serve with couscous and yogurt.
Variation: To add another flavour spice up your yoghurt and add chopped cucumber, finely chopped mint and 1/2 teaspoon of ground cumin.
Post-GDM suggestion: Top with toasted (grated or shredded) coconut and freshly made papadums.