Lentils and Potatoes Curry
Dive into the comforting flavors of this Lentils and Potatoes Curry, a rich and creamy plant-based dish that's perfect for a satisfying weeknight dinner. This hearty curry combines tender red lentils and russet potatoes simmered in a spiced tomato and coconut milk base, infused with aromatic cumin, turmeric, garam masala, and just the right kick of chili powder. With minimal prep time and a simple one-pot cooking method, this recipe is as convenient as it is delicious. Garnished with fresh cilantro and best served with steaming rice or naan, this vegan and gluten-free curry is a wholesome, flavorful centerpiece for your table. Whether you're looking for a cozy meal or a crowd-pleasing dish, this curry is sure to impress!
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Recipe Information
Ingredients
- 1 cup Red lentils (masoor dal)
- 2 medium Russet potatoes
- 1 medium Onion
- 2 medium Tomatoes
- 4 cloves Garlic cloves
- 1 inch piece Ginger
- 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
- 4 cups Water
- 2 tablespoons Fresh cilantro
Instructions
Rinse the red lentils thoroughly under running water until the water runs clear. Set aside.
Peel the potatoes and cut them into bite-sized cubes. Chop the onion, tomatoes, garlic, and ginger finely.
In a large pot or deep skillet, heat the vegetable oil over medium heat.
Add the cumin seeds to the hot oil and let them sizzle for about 30 seconds until aromatic.
Stir in the chopped onion and sauté for 5-6 minutes, or until softened and golden brown.
Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Mix in the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and form a thick paste.
Add the turmeric, coriander, chili powder, and salt. Stir well to combine the spices with the tomato mixture.
Add the diced potatoes and rinsed lentils to the pot, stirring to coat them in the spice mixture.
Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils and potatoes are tender.
Stir in the coconut milk and garam masala, letting the curry simmer uncovered for an additional 5 minutes to thicken and develop flavor.
Taste and adjust the seasoning with more salt or spices, if needed.
Garnish the curry with freshly chopped cilantro before serving.
Serve hot with steamed rice, naan, or flatbread for a complete meal.
Nutrition Facts
Calories |
1063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2511 mg | 109% | |
| Total Carbohydrate | 175.3 g | 64% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 38.5 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 4021 mg | 86% | |
*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.
