Golden red lentil and potato curry

Ingredients (Serves: 2)

• Red lentils (dry)130 g
• Potatoes360 g
• Baby spinach140 g
• Onion100 g
• Garlic8 g
• Fresh ginger10 g
• Ground turmeric2 g
• Ground cumin2 g
• Curry powder4 g
• Coconut milk160 g
• Vegetable stock500 g
• Olive oil10 g

Method

1. 1

   Wash and trim Onion, Garlic and Fresh ginger; cut into small pieces.

2. 2

   Heat Olive oil in a pan. Add Onion and cook over medium heat for 5 minutes, stirring, until tender. Stir in Garlic, Fresh ginger, Ground turmeric, Ground cumin and Curry powder and cook for 30 seconds, stirring constantly, until fragrant.

3. 3

   Rinse the dry red lentils and cut the potato into 1 cm cubes. Add to the onion and spices with the coconut milk and prepared vegetable stock. Simmer for 20–25 minutes, stirring often, until the lentils and potato are completely tender; add a splash of water if needed. Fold in the spinach for 2 minutes and rest off the heat for 5 minutes.

Nutrition per serving

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