lentil-potato-and-spinach-curry.json

{
    "directions": [
        "Saut\u00e9 the aromatics",
        "In a heavy-bottomed saucepan or Dutch oven over medium-high heat, warm the oil. Add the onion and saut\u00e9 until browned, about 8 minutes. Stir in the garlic, garam masala, cumin and coriander, and stir until the spices are toasted and fragrant, about 1 minute.",
        "Cook the vegetables",
        "Add the potatoes, lentils and 1 cup water. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, until the potatoes are tender, about 10 minutes. Stir in the spinach and cook until it wilts, about 2 minutes. Season with salt and pepper.",
        "Spoon the rice into bowls and top with the vegetable curry. Garnish with the yogurt and serve immediately. Serves 4.",
        "Adapted from Williams-Sonoma Food Made Fast Series,",
        "Vegetarian,",
        "by Dana Jacobi (Oxmoor House, 2007)."
    ],
    "ingredients": [
        "2 Tbs. canola oil",
        "1 large yellow onion, chopped",
        "2 garlic cloves, minced",
        "1 1/2 tsp. garam masala",
        "1 tsp. ground cumin",
        "1/2 tsp. ground coriander",
        "2 large red-skinned potatoes, cut into 1-inch cubes",
        "2 cups cooked green lentils",
        "2 packed cups baby spinach",
        "Salt and freshly ground pepper, to taste",
        "Steamed white or brown basmati rice for serving",
        "1/4 cup plain yogurt"
    ],
    "language": "en-US",
    "source": "www.williams-sonoma.com",
    "tags": [],
    "title": "Lentil, Potato & Spinach Curry",
    "url": "http://www.williams-sonoma.com/recipe/lentil-potato-and-spinach-curry.html"
}