Prep, Cooking & Assembly: 40-45 mins
Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamins C & K, carbohydrates, protein, fibre, calcium, iron, magnesium, phosphorous, potassium, zinc, and (per serving) is low in added salt, sugar and sat fats!
Another weekend gone and another ten Mondays to Christmas (not that we’re counting)! It’s just amazing how fast the year is going, and sometimes you don’t even realise until you overhear or find something that puts it all into perspective…like an old recipe!
Days and weeks flying by…here’s a delicious lunch that we whipped up over three weeks ago! It’s an untraditional and creamier version of ‘Saag Aloo’ (with pulses|!). Warmed potatoes, lentils and spinach, flavoured with fresh ginger, chilli, coriander and a creamy, curried yoghurt base- what’s not to love?!
It’ll make a great start to your week and we hope that you enjoy it as much as we did!
Happy cooking everyone! 🙂
120g Dried Brown Lentils
930g Baking Potatoes
1 Bay Leaf
200g Red Onion
5g Garlic Clove
75g Root Ginger
30g Red Chilli
20g Fresh Coriander
65g Baby Spinach
Low-Fat Cooking Oil
1 tbsp Rapeseed Oil
1g Coriander & Cumin Seeds
3g Mustard Seeds
1/2 tsp Ground Turmeric
2g Garam Masala
1/4 tsp Dried Chilli Flakes
300ml Plain Soya Yoghurt (unsweetened & fortified)
- Wash the lentils in a sieve, remove any stones and then cook them according to the packet instructions. Drain. Allow to cool slightly.
2. In the meantime, wash and chop the potatoes. Place into a pot of lightly slightly water. Add the bay leaf. Cover with a lid. Bring to a boil. Simmer and cook for 6-8 mins or until just tender. Drain. Allow to dry/cool slightly.
3. Meanwhile, peel and thinly slice the onion. Peel and dice the garlic. Wash, peel and finely chop the ginger.
4. Wash, remove the stem, deseed (unless you prefer more heat!) and finely chop the chilli. Wash the coriander, remove the leaves from its stem and then roughly chop it. Wash and thinly slice the spinach.
5. Heat a large, non-stick frying pan over a medium-low heat. Spray with some low-fat cooking oil (or add 1-2 tsp of rapeseed oil). When hot, add the onion, garlic and ginger. Gently fry for 3-4 mins or until softened. Transfer into a bowl.
6. Place the frying pan back over the heat. Add 1 tbsp of rapeseed oil. When hot, add the coriander, cumin and mustard seeds, ground turmeric, garam masala and chilli flakes (or your own curry spice blend). Gently fry/temper for 30 seconds or until fragrant. Add the potatoes. Toss to coat. Remove from the heat. Add the lentils and onion mixture. Stir and gently toss together.
7. Transfer the potato mixture into a large mixing bowl. Add the yoghurt, chilli, coriander and spinach. Toss to thoroughly combine. Taste and season as necessary.
8. Serve in a bowl garnished w/ additional coriander and/or toasted nuts (if preferred).
Store any leftovers in an air-tight and resealable container. It’s best consumed within 3-4 days (at room temperature); refresh with additional yoghurt, herbs and/or seasoning!
- Use your favourite blend of curry spices (dried or paste); try heating some curry paste with coconut oil!
- Swiss chard would make a tasty alternative to spinach!
- Cook some swede, squash or baby new potatoes instead of standard ones.