POTATO-LENTIL CURRY with Carrots, Peas, Tomatoes & Spinach

Updated: May 9


Here's an aromatic, super flavorful, one pot curried stew made with kitchen staples. Tasty and filling. I served it with Basmati rice but it would be delicious with vegan naan.

INGREDIENTS

1 large onion, chopped

2 carrots, peeled & sliced

2 cloves garlic, minced

1 Tbsp fresh ginger, minced

2 tsp coriander

1 tsp cumin

1 tsp turmeric

1/2 tsp cinnamon

1/2 tsp chili powder

1lb mini potatoes(about 12), quartered

1/2 cup red lentils

14 oz can diced tomatoes(or tomato sauce if preferred)

14 oz can coconut milk

1 cup vegetable broth(I used 'no chicken' flavor)

1 tsp garam masala

1.5 tsp salt

2 tsp sugar(brown/turbinado/coconut)

1 cup frozen peas

4 cups baby spinach

1/4 cup cilantro, chopped

1 lime

DIRECTIONS

1. Prepare rice according to package directions.


2. In a Dutch oven, stockpot or skillet over a medium heat with 1 Tbsp oil, sauté onions and carrots for 7 minutes, stirring occasionally. Stir in garlic, ginger, coriander, cumin, turmeric, cinnamon and chili powder then cook 1 minute to release aromatics. Stir in the potato and lentils to coat with the spice mixture then add the canned tomatoes, coconut milk, broth, garam masala, salt and sugar. Bring to the boil, cover then reduce heat to medium-low. Simmer for 20 minutes.


3. Stir in peas and spinach and continue to simmer another 5 minutes.


4. Remove from the heat and stir in the cilantro and juice from half the lime. Serve over rice with lime wedges and additional cilantro(optional).

Recipe adapted from MediterrAsia

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