Healthy Potato & Spinach and Lentil Curry
Over a year ago
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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
Accompaniment
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Description
A Healthy Version of a Spinach Potato & Lentil Dish, that used the odd bits in my cupboard!
Method
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1
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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