Vegetarian

Lentil, Potato and Spinach Curry is for Dinner.

Lentil, Potato and Spinach Curry takes 30 minutes to prepare.

Lentil, Potato and Spinach Curry takes 30 minutes to cook.

Lentil, Potato and Spinach Curry makes 4 servings.

The ingredients for Lentil, Potato and Spinach Curry are:

2 cups of cooked green lentils
1 large yellow onion, chopped
2 cloves of garlic
1 tsp ground cumin
1/2 tsp ground coriander
2 large red-skinned potatoes, cut in 1-inch cubes
2 cups of packed baby spinach
salt and freshly ground pepper to taste
steamed white or brown rice for serving
1/4 cup plain yogurt

Here is how you make Lentil, Potato and Spinach Curry:

Heat 1 TBSP olive oil in a heavy-bottomed sauce pan or Dutch oven over medium-high heat. Add onions and saute until browned, about 8 minutes. Stir in the garlic garam masala, cumin, coriander, and stir until the spices are toasted and fragrant, about 1 minute. Add the potatoes, lentils, and 1 cup of water. Bring to a boil, reduce the heat to medium low and simmer, uncovered, until the potatoes are tender - about 10 minutes. Stir in the spinach and cook until it wilts, about 2 minutes. Season to taste with salt and pepper. Spoon rice into bowls and top with the vegetable curry. Garnish with yogurt and serve.Serves 4 (1/2 cup rice each)Number of Servings: 4Recipe submitted by SparkPeople user PONDEROUS.

The nutritional information for Lentil, Potato and Spinach Curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 293.9

• Total Fat: 1.5 g
• Cholesterol: 0.3 mg
• Sodium: 32.3 mg
• Total Carbs: 57.3 g
• Dietary Fiber: 11.7 g
• Protein: 14.1 g

Lentil, Potato and Spinach Curry is Indian cuisine.