Lentil, Potato & Spinach Curry

Name: Lentil, Potato & Spinach Curry
Yield: Makes 4 Servings
Ingredients: Steamed white or brown basmati rice, for serving; Salt and freshly ground pepper; Ground cumin, 1 teaspoon; Garam masala, 1½ teaspoons; Baby spinach, 2 cups packed (3 oz/90 g); Garlic, 2 cloves, minced; Ground coriander, ½ teaspoon; Red-skinned potatoes, 2 large, cut into bite-sized pieces; Yellow onion, 1 large, chopped; Canola oil, 2 tablespoons; Plain yogurt, ¼ cup (2 oz/60 g), for garnish; Green Lentils, 2 cups (14 oz/440 g)

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Canola oil, 2 tablespoons
Yellow onion, 1 large, chopped
Garlic,

Dinner
Side dish
Vegetarian
Gluten-free
Spicy

Method

Sauté the aromatics and spices

In a heavy-bottomed saucepan or Dutch oven over medium-high heat, warm the oil. Add the onion and sauté until browned, about 8 minutes. Stir in the garlic, garam masala, cumin, and coriander and sauté until the spices are fragrant, about 1 minute.
Cook the vegetables

Add the potatoes, lentils