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Red Lentil Dosa Pancakes with Potato and Spinach
Ingredients
  • 175g red lentils, soaked overnight in 500ml water
  • 600g baby potatoes, cut into 1 to 2cm chunks
  • 250g Plant Chef coconut korma sauce
  • 200g baby spinach
  • 1 to 2 tsp vegetable oil
  • subheading: For the yogurt:
  • 125g Greek-style natural yogurt
  • ½ small garlic clove, crushed
  • subheading: For the kachumber:
  • ¼ red onion, diced
  • 100g red cabbage, grated
  • 2 carrots, peeled and grated
  • ½ lemon, juiced
Steps
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