Ingredients

FOR THE FLATBREADS

300g Plain Flour
150ml Water
3 large Garlic cloves
0.5 tsp Salt
1tbsp vegetable oil


FOR THE CURRY

2 tsp Curry powder
0.5 tsp Cumin
1tsp Coriander
1.5 tsp Turmeric
2 tsp Cayenne pepper
2 Garlic cloves
1 White onion
2tbsp Vegetable oil
2 Potatoes
250g Dried red lentils
600ml Vegetable Stock (or water)
100g Spinach


OPTIONAL
Cashew nuts


TO SERVE
Fresh Coriander
Rice (60-90g/ person)
Lime

RECIPE BY

EMILIA

25th August 2020

Potato, Lentil & Spinach Curry

MAKES

4 Portions

1 hour 15 mins

TOTAL TIME

A warming curry with garlic flatbreads.

My Tip: To save time you could use tinned lentils; in this case you do not need the stock and would have to boil the potatoes first.
For added spice, you may like to add some fresh chilli in with the spice mixture.

Method

FOR THE FLATBREADS

1. Crush the garlic cloves and mix with the flour, water and salt.

2. Knead the mixture into a smooth dough.

3. Split into 8 balls. Roll out each ball into a circle. They should be no thicken than half a cm.

4. Heat a frying pan. Brush one of the rolled-out doughs with a little of the vegetable oil. Place the oil side into the hot pan. Brush the top side now with oil, while it is in the frying pan.

5. Once it is golden brown on one side and started to puff, flip over to cook fully on the other side (about 2-3 minutes per side).

6. Repeat for all 7 circles of dough.


FOR THE CURRY

7. Mix all the spices with 1 tbsp of vegetable oil.

8. Crush the garlic and dice the onion.

9. Add a splash of oil to a deep pan or wok on a medium head. Once the oil is hot, add the spice mixture and the garlic. Cook off for 1-2 minutes.

10. Reduce the heat and add the onion, slowly cook until soft and transparent.

11. Chop the potato into 1cm cubes (you can peel it to if you like). Add to the pan, stir until cover in the spices.

12. Add the lentils and stock and bring to the boil.

13. Bring to a simmer and allow to cook for 20-25 minutes, until the lentils and potato are soft.

14. During this time you may want to toast off a large handful of chopped cashew nuts and add in with the spinach next.

15. Season to taste and stir in the spinach. Once the spinach has wilted, it is ready to serve.

TO SERVE

16. This is perfect served with fresh Coriander, a squeeze of fresh lime and rice of your choice.

17. Enjoy x

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