spinach-potato-curry

35 min

Spinach Potato Curry

I first had saag (spinach curry) in England. I loved how it was creamy without the use of some cream substance like coconut milk. Potatoes and lentils go well with the curry. Warm your naan before dipping in.

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Zutaten

4 Portionen

500 g
450 g
250 g
4

Kartoffeln
Spinach (frozen)
Rote Linsen (getrocknet)
Naan breads

500 ml
20 g
2 EL
1 TL
1 TL
1
2 Zehen

Gemüsebrühe
Ingwer
Yellow curry paste
Kurkuma
Kümmel
Zwiebel
Knoblauch

Vorbereitung

10 min

  1. Zwiebel würfeln
  2. Mince garlic and ginger
  3. Cut potatoes into small 1 cm cubes
  4. Backofen auf 200°C vorheizen

Kochen

25 min

Gemüsebrühe zubereiten

~1 Min

pan 1b

Zwiebeln anbraten

auf mittlerer/hohen Hitze ~3 Min

Add garlic, ginger, curry paste, turmeric and cumin

rühren ~2 Min

Add bouillon, potatoes, spinach and lentils

bring to a boil, then cover

stir regularly, cook until most of the liquid is gone and the potatoes are done

add more water if needed ~20 min

oven

Naan-brot im Backofen backen

~4 min auf 200°C

Serve with naan bread

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