Vegan lentil dal with spinach

Ingredients for 3 servings:

• 600 g potatoes
• 400 g lentils, cooked
• 400 g tomatoes, chopped
• 2 handfuls of spinach
• 1 onion(s)
• 250 ml coconut milk
• some oil for frying
• 3 tsp garlic powder
• 2 tsp cumin powder
• 1 tsp garam masala
• 1 tsp ginger powder
• ½ tsp cayenne pepper
• ½ tsp turmeric powder
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

quickly prepared and perfect for leftovers

Peel and dice the onion and potatoes. Heat a little oil in a large pan and fry the onion and potatoes until browned. Season with salt and pepper. Stir the remaining seasoning into the potatoes and fry for another minute. Deglaze the vegetables with the coconut milk. Add the chopped tomatoes and lentils and simmer over medium heat for 30 minutes, until the potatoes are tender. Finally, stir in the spinach.