1. In a heavy-based saucepan, heat butter, margarine or ghee. Add green onions, carrot and celery and fry, stirring occassionally, until vegetables have softened, about 10 minutes. 2. Remove pan from heat. Stir in curry powder and flour, mixing well. Return pan to heat, cook for 1 minute then gradually add stock. Cook, stirring until sauce boils and thickens, about 3 minutes. 3. Add peanut butter, cauliflower and lentils, lower heat and simmer covered 20 minutes or until lentils are tender. 4. Stir in spinach, simmer without a lid for 5 minutes or until spinach has wilted slightly. 5. Add yogurt and season to tase with salt and pepper. Continue cooking until heated through, about 2 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
