Potato & Lentil Curry
Serves: 6
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Directions
- Parboil the cubed potatoes for five minutes, then drain.
- Blend together the garlic, ginger, onion and chillies in a food processor or using a mortar and pestle.
- Heat the canola oil in a deep saucepan and cook the mixture with the cumin, turmeric and a pinch of salt and pepper for about three minutes on a gentle heat.
- Add the curry powder and cook for one minute more.
- Put the potatoes, tomato, water and lentils into the saucepan and bring to the boil.
- Cook for about 15 minutes on a gentle boil until the water is well absorbed. Crush some of the potatoes to thicken the remaining liquid.
- Finally, add the spinach and chickpeas stirring gently until the spinach wilts and then serve topped with fragrant chopped coriander.
Ingredients
- 6 medium Potatoes, with skin (540g), cubed
- 175 g red split lentils
- 70 g tinned chickpeas, drained
- 4 tbsp curry powder
- 1 clove of garlic
- 1 piece of ginger (20g)
- 1 small onion, peeled
- 2 green chillies
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 1 tin of chopped tomatoes
- 2 handfuls of spinach
- 500 ml water
- 1 bunch of fresh coriander
- 2 tsp Canola Oil