Lentil, Potato & Spinach Curry
1 tablespoon vegetable oil
1 large onion, chopped
1 tablespoon minced, peeled fresh ginger
1 tablespoon garam masala (or, if not available, mild curry powder)
2 garlic cloves, chopped
3 cups water
2 cups green lentils, rinsed
2 fist-sized potatoes, peeled and cut into chunks
1 14oz can chopped tomatoes
2 cups vegetable stock/broth
1 bag fresh spinach (or 1 pack frozen spinach)
1 large bunch cilantro, chopped
In a large saucepan heat oil over medium heat until hot. Add onion and cook until tender and slightly browned. Stir in ginger,garam masala (or curry powder) and garlic, and cook for one minute.
Add water, lentils, potatoes, tomatoes, broth and a little salt. Bring to boil.
Reduce heat to low. Cover and simmer for 25 minutes or until lentils and potatoes are tender. Add a little more water if needed (lentils absorb a lot of water)
Add spinach and cilantro. Stir.
Serve with rice and naan bread (or roti).