Potato and Red Lentil Curry with Spinach
A creamy, spiced stew of floury potatoes and red lentils, finished with tomatoes, spinach and cumin. Cheap, filling and made with just a few ingredients.
By yumbelo · 4 servings · 40 minutes
Ingredients
- 800 g floury potatoes
- 200 g red lentils
- 1 pc onion
- 2 pc garlic cloves
- 20 g fresh ginger
- 2 tbsp cooking oil
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp sweet paprika powder
- 1 can chopped tomatoes (can, 400 g)
- 300 g frozen leaf spinach
- 1200 ml water
- 1 pc lemon, juice
- 200 g plain yogurt
- 1 tsp salt
- black pepper, freshly ground
Method
- Peel the potatoes and cut them into roughly 2 cm cubes. Finely dice the onion, and finely chop the garlic and ginger.
- Heat the oil in a large pot and sweat the onion, garlic and ginger in it for 3 minutes until translucent.
- Stir in the cumin, turmeric, coriander and paprika powder and toast for 1 minute, until fragrant.
- Add the potato cubes, red lentils, chopped tomatoes and water, bring to a boil and simmer over medium heat for about 20 minutes, until the potatoes and lentils are soft.
- Add the frozen spinach and stir until it breaks down and is heated through, about 3 minutes.
- Season with salt, pepper and the lemon juice. If the stew is too thick, add a little more water.
- Ladle the stew into bowls and serve each with a tablespoon of yogurt.