Lentil, Potato & Spinach Curry
This aromatic and flavorful vegetable curry combines tender red-skinned potatoes, cooked green lentils, and vibrant baby spinach in a fragrant blend of spices. Sautéed with onion, garlic, and a medley of garam masala, cumin, and coriander, this dish creates a comforting and satisfying meal that pairs perfectly with steamed basmati rice. Finished with a dollop of creamy yogurt, this vegetarian curry is sure to delight your taste buds with every bite.
— Constant Cookbook
Ingredients
- 2 Tbs. canola oil
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 1 1/2 tsp. garam masala
- 1 tsp. ground cumin
- 1/2 tsp. ground coriander
- 2 large red-skinned potatoes, cut into 1-inch cubes
- 2 cups cooked green lentils (see related recipe at left)
- 2 packed cups baby spinach
- Salt and freshly ground pepper, to taste
- Steamed white or brown basmati rice for serving
- 1/4 cup plain yogurt
Instructions
- <b>Saut&#233; the aromatics</b>
- In a heavy-bottomed saucepan or Dutch oven over medium-high heat, warm the oil. Add the onion and saut&#233; until browned, about 8 minutes. Stir in the garlic, garam masala, cumin and coriander, and stir until the spices are toasted and fragrant, about 1 minute.
- <b>Cook the vegetables</b>
- Add the potatoes, lentils and 1 cup water. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, until the potatoes are tender, about 10 minutes. Stir in the spinach and cook until it wilts, about 2 minutes. Season with salt and pepper.
- Spoon the rice into bowls and top with the vegetable curry. Garnish with the yogurt and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Vegetarian,</I> by Dana Jacobi (Oxmoor House, 2007).
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