Lentil and Potato Curry

Name: Lentil and Potato Curry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup red lentils (rinsed); 2 cups potatoes (peeled and diced); 1 tablespoon olive oil; 1 medium onion (finely chopped); 2 cloves garlic (minced); 1 teaspoon curry powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 400 grams canned tomatoes (chopped); 2 cups vegetable broth; to taste salt and pepper; 2 tablespoons fresh cilantro (chopped)

55 min 4 servings Easy

All Recipes

A hearty and comforting lentil and potato curry that’s perfect for a cozy dinner.

Prep

15 min

Cook

40 min

Total

55 min

Servings

Difficulty

Easy

Lentil and potato curry is a staple in many households, offering a nutritious and filling meal that's both easy to prepare and packed with flavour. Known for their high protein and fibre content, lentils are a versatile legume that pairs wonderfully with the earthiness of potatoes. This dish is perfect for those seeking a comforting meal without the heaviness of meat. It’s a great choice for vegetarians and anyone looking to incorporate more plant-based meals into their diet. The warm spices and creamy texture make it an ideal dish for cooler weather, providing both warmth and nourishment.

Instructions

Prepare the Ingredients

Rinse the lentils under cold water until the water runs clear. Peel and dice the potatoes.

Pro tip: Ensure the potatoes are cut into even pieces for uniform cooking.

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another 1 minute until fragrant.

Pro tip: Stir continuously to prevent the garlic from burning.

Add Spices

Stir in the curry powder, ground cumin, and ground coriander. Cook for 1 minute to toast the spices.

Pro tip: Toasting the spices helps to release their full flavour.

Combine Main Ingredients

Add the diced potatoes, rinsed lentils, chopped tomatoes, and vegetable broth to the pot. Stir well to combine.

Pro tip: Use a wooden spoon to ensure the lentils are evenly distributed.

Simmer the Curry

Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 30 minutes, or until the lentils and potatoes are tender.

Pro tip: Stir occasionally to prevent sticking.

Season and Serve

Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Pro tip: Taste the curry before seasoning to adjust to your preference.

💡

Tips & Tricks

Use a mix of red and green lentils for varied texture.
Adjust the spice level by increasing or decreasing the curry powder.
For a creamier texture, add a splash of coconut milk.
Garnish with fresh cilantro for a burst of freshness.

Frequently Asked Questions

How do I cook lentils?

Rinse lentils under cold water, then cook in boiling water or broth until tender, about 15-20 minutes.

Can I make this curry ahead of time?

Yes, this curry can be made ahead and stored in the fridge for up to 3 days or frozen for up to 3 months.

How can I thicken the curry?

Simmer uncovered to reduce the liquid, or mash some of the potatoes to thicken the curry.

What can I serve with lentil curry?

Serve with basmati rice, naan bread, or a side of raita for a complete meal.

Can I use other types of lentils?

Yes, you can use green or brown lentils, but adjust cooking time as they may take longer to soften.

Serving Suggestions

Serve this lentil and potato curry with warm naan or over a bed of fluffy basmati rice for a complete meal. It pairs well with a side of cooling raita or a crisp cucumber salad to balance the spices. For storage, keep the curry in an airtight container in the refrigerator for up to 3 days. It also freezes well; simply portion it into containers and freeze for up to 3 months. Reheat gently on the stove over medium heat, adding a little water if needed.

Nutrition per serving

280

Calories

11g

Protein

Fat

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