Lentil, Potato, and Tomato Curry
Photo: Francesc Fort, CC BY-SA 4.0
This lentil, potato and tomato curry is a cheap, one-pot-plus-a-pan stew that tastes far more layered than its short ingredient list suggests. The potatoes are fried in turmeric and cayenne before they join the lentils, so the spices bloom in oil first. A spoonful of honey or sugar softens the canned tomatoes. It is mild, and easy to push hotter with extra cayenne. Serve with rice or chapatis.
Instructions
Put the water, red split lentils, salt and bay leaf in a large pot and set it over heat to cook the lentils.
While the lentils cook, combine the potato cubes, turmeric, cayenne pepper and olive oil in a large frying pan. Fry for 5 to 10 minutes, until the potatoes are coated in the spices and starting to color.
Tip the spiced potatoes into the pot with the lentils. Add the margarine, canned tomatoes, garam masala and honey or sugar, and stir everything together.
Keep cooking until the potatoes are soft and tender when pierced with a fork. Fish out the bay leaf before serving.
Real ingredients, clean nutrition.
Plant-based protein, superfoods, and pantry staples made from whole ingredients. Recipes on their blog too.
Browse Sprout Living →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
