Lentil, Potato & Spinach Curry (Garam Masala)
This hearty and flavorful lentil and potato curry is a satisfying dish that brings together tender lentils, hearty potatoes, and fresh spinach in a fragrant and aromatic garam masala-spiced sauce. Perfect for a cozy and nourishing meal, this vegetarian curry is best served over steamed basmati rice and topped with a dollop of cooling yogurt for a delicious contrast of flavors.
— Constant Cookbook
Ingredients
- 1/3 lb. green lentils, picked over
- 2 Tbs. canola oil
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 2 tsp. garam masala
- 2 large red-skinned potatoes, cut in 1-inch cubes
- 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
- In a saucepan over medium-high heat, combine the lentils and 2 cups water. Bring to a boil, reduce the heat to medium-low, cover and simmer until the lentils are tender and the liquid has been absorbed, 30 to 35 minutes. Set aside. 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 and garam masala and stir until the spices are toasted and fragrant, about 1 minute. Add the potatoes, cooked 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. Makes 4 servings Adapted from Williams-Sonoma Food Made Fast Series, <i>Vegetarian</i>, by Dana Jacobi (Oxmoor House, 2007).
Comments
No comments found.