Photo: Swathi Handique
Lentil, Potato & Spinach Curry (Garam Masala)
10 ingredients
openrecipes
This vegetarian curry gets a boost of spicy sweetness from the classic Indian seasoning known as garam masala, whose name comes from the Hindi garam (“hot”) and masala (“mixture”). The spice medley, whose components vary from region to region, actually imparts only mild heat, as the word garam refers to the intensity of the spices and not the heat.
Estimated Nutrition (whole recipe, rough)
647
Calories
28g
Protein
15g
Fat
102g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Green Lentil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 lb. green lentils, picked over
- 2 Tbs. canola oil
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 2 tsp. garam masala
- 2 large red-skinned potatoes, cut in 1-inch cubes
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes