Healthy Potato & Spinach and Lentil Curry Recipe at MyDish

Healthy Potato & Spinach and Lentil Curry

4 stars based on 2 reviews Rate this Recipe

Method

  • 1. Preheat the oven to 180C/350F/gas mark 4.

  • 2 Rinse the Channa Dahl and then boil for 35 minutes until cooked but not broken up

  • 3. Peel and cut the potatoes into cubes about 15mm and boil for 5 minutes or until slightly firm, drain and set aside.

  • 4. Meanwhile chop the onion finely, & cut the Green pepper into small chunks about 12mm, then chop the spinach up slightly & Crush the garlic.

  • 5. Heat the Oil & and gently fry the onion & for 3 minutes until softened & clear, add the pre-cooked Lentils and fry for a further 3 minutes

  • 6. Add the ground coriander and cumin powder & Chilli & Crushed garlic, fry for a further 2 minutes.

  • 7. Stir in the tomato puree, spinach, peppers, potatoes, vegetable stock, and curry paste and simmer for 2 minutes.

  • 8. Transfer the contents of the pan to a casserole dish, cover and cook in the oven for 30 minutes.

  • 9. Serve with warm Naan bread or rice.
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    Ingredients

    • 2 tbsp Olive Oil
    • 140g Channa Dahl
    • 1 Medium Onion
    • 80g Baby Spinach
    • 25g Tomato Puree
    • 1 tsp Ground Coriander
    • 1 tsp Ground Cumin
    • 450 ml Vegetable Stock (Swiss Boullion)
    • 1 tsp Chilli Powder
    • 2 Cloves Crushed Garlic
    • 1 tbsp Mild Curry Paste
    • 1 Med Green pepper
    • 300g  White Potatoes

    By Views 5193  Added Mon Jan 21 2008


    A Healthy Version of a Spinach Potato & Lentil Dish, that used the odd bits in my cupboard!

     

    I made this with what I had had left in the cupboards and it turned out very well! I don't normally bother to write these recipes down but I am glad I did this time! Read More

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