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
- Zwiebel würfeln
- Mince garlic and ginger
- Cut potatoes into small 1 cm cubes
- Backofen auf 200°C vorheizen
Kochen
25 min
Gemüsebrühe zubereiten
~1 Min
Zwiebeln anbraten
auf mittlerer/hohen Hitze ~3 Min
Add garlic, 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
Naan-brot im Backofen backen
~4 min auf 200°C
Serve with naan bread
