Spinach Pesto

[wpbb post:excerpt length=’65’ more=”]

[cmr_ratings no_title=1  no_table=1 hide_if_no_rating=1]

Ingredients

4 servings

500 g
450 g
250 g
4 Potatoes
Spinach (frozen)
Red lentils (dried)
Naan breads 500 ml
20 g
2 TBL sp
1 tea sp
1 tea sp
1
2 cloves Bouillon (vegetable)
Ginger
Yellow curry paste
Turmeric
Cumin
Onion
Garlic

Prep

10 min

1. Dice onion
2. Mince garlic and ginger
3. Cut potatoes into small 1 cm cubes
4. Preheat oven to 200°C

Cook

25 min

Make bouillon

~1 min

Sauté onion

medium/high heat ~3 min

Add garlic, ginger, curry paste, turmeric and cumin

stir ~2 min

Add bouillon, potatoes, spinach and lentils

bring to a boil, then cover

stir regularly, cook until most of the liquid is gone and the potatoes are done

add more water if needed ~20 min

Bake naan bread in the oven

~4 min at 200°C

Serve with naan bread