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Tomato, spinach and potato dhal
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Create an aromatic spread of Indian curries and dhal for a tantalizing feast.
Ingredients:
  • 250.00 ml red lentils, washed, drained
  • 18.40 gm vegetable oil
  • 1 brown onion, halved, thinly sliced
  • 87.50 gm korma curry paste
  • 400g can chopped tomatoes
  • 300g sebago potatoes, cubed
  • 1 bunch English spinach, leaves removed, washed, roughly chopped
  • Warmed naan bread, to serve
  • Plain yoghurt, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • In a bowl, submerge lentils in cold water and let soak for 30 minutes. Drain well.
  • In a saucepan over medium heat, heat oil and sauté onions until softened, about 5 minutes. Stir in curry paste and cook for an additional minute until fragrant.
  • Combine lentils, 2 cups of cold water, and tomato in a pot and bring to a boil. Lower the heat and simmer covered for 10 minutes, stirring occasionally. Add potato and simmer uncovered for 15 minutes. Stir in spinach and cook for 3 minutes until wilted. Season with salt and pepper. Finish with a dollop of yogurt and fresh coriander. Enjoy with warm naan bread.

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