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

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Healthy Potato & Spinach and Lentil Curry

Added on Mon Jan 21 2008

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The Basics

• Dish: Main Course
• cuisine: Indian
• Serves: 4
• Prep Time: 0hrs 55 mins
• Cooking Time: 0hrs 40 mins

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

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.