Potato and Spinach Dhansak
This Persian influenced sauce of red lentils and aromatic spices, combines well with potato and spinach.
- Preparation Time: 5 minutes
- Cooking Time: 45 minutes
- Serves: 4
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Shopping list
1 x 250g pack baby spinach leaves
2 medium size potatoes - cut into 2.5cm (1") cubes
1 jar Sharwood’s Dhansak Sauce
Fried onion slices for garnish
Cooking Method
Boil the potatoes for 10 minutes, or until just cooked, drain well, return to the pan.
Add the fresh spinach and sauce.
Simmer very gently for 5 mins or until the spinach has wilted and the sauce heated through.
Garnish with fried onion rings.
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