Lentil Pea and Potato Curry
Warm, comforting, and bursting with bold flavors, this Lentil Pea and Potato Curry is a hearty vegan dish that’s perfect for weeknight dinners or meal prep. Featuring tender red lentils, creamy coconut milk, and earthy spices like cumin, turmeric, and garam masala, this curry is a harmony of vibrant Indian-inspired flavors and textures. Soft chunks of potato and pops of sweet green peas add variety to every bite, while a fragrant base of ginger, garlic, and onion ensures depth and richness. Ready in under an hour, this one-pot recipe is a wholesome, protein-packed delight that pairs beautifully with steamed rice or naan. Garnish with fresh cilantro for a finishing touch and enjoy a healthful, flavorful meal that’s as easy to make as it is satisfying.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1 cup Red lentils
- 1 cup Green peas (fresh or frozen)
- 2 medium Potatoes
- 1 medium Onion
- 3 pieces Garlic cloves
- 1 inch Fresh ginger
- 2 medium Tomatoes (fresh or canned)
- 1 cup Coconut milk
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 3 cups Water
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Rinse the red lentils under cold water until the water runs clear. Set them aside to drain.
Peel and dice the potatoes into bite-sized cubes. Finely chop the onion, garlic, and ginger.
Dice the tomatoes if using fresh ones.
In a large pot, heat the vegetable oil over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.
Add the chopped onion and sauté until golden, about 5 minutes.
Stir in the garlic, ginger, turmeric, coriander, and red chili powder. Cook for 1 minute until the spices are fragrant.
Add the tomatoes and cook until they break down and form a thick mixture, about 5-7 minutes.
Stir in the diced potatoes and rinsed lentils. Pour in 3 cups of water and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and let it simmer for 20 minutes, stirring occasionally.
Add the green peas, coconut milk, garam masala, and salt. Stir well and cook for another 10 minutes, or until the potatoes and lentils are tender, and the curry has thickened.
Adjust salt and spice levels to taste.
Remove the pot from heat and garnish with fresh cilantro, if desired.
Serve hot with steamed rice, naan, or flatbreads.
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 520 mg | 23% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 11.2 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 1220 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
