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Lentil, Potato & Spinach Curry

Lentil, Potato & Spinach Curry
Steamed rice or warmed naan is an excellent way to round out this meal. Chopped mustard greens or kale may be used in place of the spinach.
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4

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

Directions:

Sauté the aromatics
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 stir until the spices are toasted and fragrant, about 1 minute.

Cook the vegetables
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, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).