Dal with potatoes and spinach

Ingredients for 5 servings:

• 500 g lentils, red
• 250 g potatoes
• 500 ml coconut milk
• 1 onion(s)
• 1 garlic clove(s)
• 3 slices of ginger
• 100 g tomatoes, small
• 100 g baby spinach
• 2 tsp curry paste, red or yellow (to taste)
• Garam Masala
• 2 tsp cumin powder
• 1 tsp turmeric powder
• 1 pinch of cinnamon
• Chili flakes or cayenne pepper
• 750 ml vegetable stock
• oil
• Coriander leaves
• yogurt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Indian lentil dish

Wash and drain the lentils. Wash, peel, and chop the potatoes. Wash and chop the tomatoes. Finely chop the ginger, onion, and garlic. Sauté the onion, garlic, ginger, cumin, and curry paste. Add the lentils, potatoes, and tomatoes with salt and turmeric. Deglaze with some of the coconut milk and some of the stock (until everything is covered) and simmer over low to medium heat for about 30 minutes, until the potatoes are tender and the lentils have broken down. If necessary, add a little more coconut milk/stock during simmering to prevent it from drying out. Wash the spinach, remove the stems if necessary, and add it towards the end. Finely chop the coriander and add it. Serve with yogurt. Naan bread, for example, goes well as a side dish.