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Tomato, spinach and potato dhal

  • 0:30 Prep
  • 0:30 Cook
  • 4 Servings


  • 1 cup red lentils, washed, drained
  • 1 tablespoon vegetable oil
  • 1 brown onion, halved, thinly sliced
  • 1/4 cup korma curry paste
  • 400g can chopped tomatoes
  • 300g sebago potatoes, cubed
  • 1 bunch English spinach, leaves removed, washed, roughly chopped
  • Warmed naan bread, to serve
  • Plain yoghurt, to serve
  • Fresh coriander leaves, to serve


  • 1
    Place lentils in a bowl. Cover with cold water. Soak for 30 minutes. Drain.
  • 2
    Heat oil in a saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add curry paste. Cook, stirring, for 1 minute or until fragrant.
  • 3
    Add lentils, 2 cups cold water and tomato. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 10 minutes. Add potato. Simmer, uncovered, for 15 minutes. Stir in spinach. Cook for 3 minutes or until wilted. Season with salt and pepper. Top with yoghurt and coriander. Serve with naan.

Source: taste.com.au


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