Red lentil dosa pancakes with potato and spinach | Tesco Real Food

Ingredients

• 175g red lentils, soaked overnight in 500ml water
• 600g baby potatoes, cut into 1-2cm chunks
• 250g Plant Chef coconut korma sauce
• 200g baby spinach
• 1-2 tsp vegetable oil
• 125g Greek-style natural yogurt
• ½ small garlic clove, crushed
• ¼ red onion, diced
• 100g red cabbage, grated
• 2 carrots, peeled and grated
• ½ lemon, juiced​