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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Ingredients
4 servings
500 g
450 g
250 g
4
Potatoes
Spinach (frozen)
Red lentils (dried)
Naan breads
500 ml
20 g
2 TBL sp
1 tea sp
1 tea sp
1
2 cloves
Bouillon (vegetable)
Ginger
Yellow curry paste
Turmeric
Cumin
Onion
Garlic
Prep
10 min
- Dice onion
- Mince garlic and ginger
- Cut potatoes into small 1 cm cubes
- Preheat oven to 200°C
Cook
25 min
Make bouillon
~1 min
Sauté onion
medium/high heat ~3 min
Add garlic, curry paste, turmeric and cumin
stir ~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
Bake naan bread in the oven
~4 min at 200°C
Serve with naan bread
