Lentil, Potato, and Spinach Curry
Ingredients
- 1 large potato
- 1 medium onion
- 1 cup uncooked lentils
- 1 tbsp oil
- 2 tsp garlic powder
- 1 tbsp ground coriander
- 1 tsp chili powder
- 2.5 tsp cumin
- 2 tsp curry powder
- 3/4 cup marinara or tomato sauce
- 1 tsp kosher salt
- 1 14 oz. can coconut milk
- 1 1/2 cups sliced cherry or grape tomatoes
- 2 cups baby spinach
- red chili flakes (optional)
Preparation
Peel and dice the potato into small bite-sized pieces and finely chop the onion. In a medium saucepan, add the lentils with 2 cups of water. Cover, bring to a boil, then reduce heat to simmer, still covered.
Cook the lentils until just barely al dente and drain any remaining liquid. While the lentils are cooking, add the chopped onion and oil to a large pan and cook for about 5 minutes until translucent, stirring periodically.
Add the diced potatoes and cook for another 5 minutes covered, adding a bit of water if the pan gets too dry.
Add all the spices to the pan, stir, and cook for another minute. Then, add the cooked lentils and the remaining ingredients except the baby spinach. Stir, and cook at a gentle simmer for about 10 minutes until the potatoes are fork tender.
Add the spinach and stir for a minute or two until it wilts. Serve and top with red chili flakes if desired.
