1inchnub of fresh gingerpeeled and finely minced or grated
6clovesgarlicfinely minced
1medium oniondiced
1teaspoonchili powder
1/2teaspoonground turmeric
1tablespoongaram masala
1 1/2teaspoonssea salt
14ounces/1 can/tin crushed tomatoes
1 cup/236ml water
1lborganic potatoescubed ( I left the peel on, but you can peel if you’d prefer)
2 cups/150g cooked lentils
3 cups/150g cups/150g baby spinach
1/4 cupfull-fat coconut milk (traditionally heavy cream is used)
To top with fresh cilantro/coriander
Instructions
In a large pan, heat 3 tablespoons olive oil. Cook the cumin seeds until they just start to brown and dance around in the pan, about 1 minute. Add the ginger, garlic, and onion. Sauté 1 to 2 minutes.
Add the chili powder, turmeric, garam masala, salt, tomatoes, and water. Give it all a good stir to combine, add the potatoes. Cook for about 15 – 20 minutes until the potatoes are barely tender. Add the lentils and cook another 10 minutes or until the potatoes are done.
Just before serving add the baby spinach and coconut milk. Stir to incorporate the coconut milk and allow the sauce to simmer a few minutes to wilt the spinach.
Serve over rice and top with fresh cilantro.
Video
Notes
Leftovers will keep well in the fridge for up to 3 days.