Lentil, Potato & Spinach Curry

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
578
FAT
29%
CHOL
1%
SOD
3%

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Ingredients for 4 servings

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 (see related recipe at left)

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

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