New Potato, Spinach & Lentil Curry Recipe

Ingredients

300g dried red lentils
1 onion
400g vine tomatoes
2 garlic cloves
A thumb of ginger
1 chilli
A handful of coriander
500g new potatoes
1 tbsp curry powder
A pinch of cayenne pepper
100g baby leaf spinach
450g Greek style yogurt

Prep: 10 mins | Cook: 30 mins

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Method

1. Tip the dried red lentils into a bowl. Pour over enough cold water to cover them. Set aside to soak for 10 mins

2. While the lentils soak, peel and finely chop the onion. Warm a large pan on a medium-low heat for 2 mins, then add 1 tbsp oil and the onion. Season with a pinch of salt and pepper. Fry, stirring often, for 8-10 mins till the onion starts to soften and pick up some colour. If the pan seems too dry, add a splash of water and turn down the heat.

3. While the onion fries, dice the tomatoes. Peel and grate the garlic and ginger. Halve the chilli, scrape out the seeds and white pith (or leave them in for more heat), then finely chop the chilli. Finely chop the coriander stalks (set the leaves aside for later).

4. Stir the tomatoes into the onion and cook, stirring often, for 5 mins till the tomatoes are pulpy.

5. While the tomatoes cook, scrub the potatoes (no need to peel them) and slice them into 1cm-thick rounds. Drain the lentils. Fill and boil your kettle.

6. Stir the garlic, ginger, chilli and coriander stalks into the veg, with the curry powder and a pinch of cayenne (it’s spicy, so use as much or as little as you like). Cook and stir for 2 mins till the pan is aromatic.

7. Tip the potatoes and drained lentils into the pan. Pour in 1.3 ltrs hot water. Stir to mix, pop on a lid and bring to the boil. When boiling, turn the heat down and simmer for 15-20 mins till the potatoes and lentils are tender. If the pan dries out too quickly, add an extra 100-200ml water.

8. Stir the baby leaf spinach into the pan, adding a handful at a time and stirring well. Simmer, without the lid on, for 1-2 mins till the spinach wilts.

9. Taste the curry and add a pinch more salt, if you think it needs it. Ladle into 4 warm bowls and garnish with the coriander leaves. Serve with the yogurt on the side. This curry is delicious by itself, or with rice, naan bread or roti.