Lentil Potato Curry – TOVeggiEats

By: Katrina Van
Posted on: June 15, 2016

This lentil potato curry is a beginner Indian-inspired dish that takes approximately 1 hour to prepare and makes 4 servings. It’s easy to make and so deliciously addictive, you’ll be coming back for seconds.

Difficulty level: 1.5/5

This recipe is vegan and gluten-free.

Ingredients List:

  • Basmati rice, cooked
  • 2 tbsp extra virgin olive oil
  • 2 cloves of garlic
  • 1/2 onion
  • 1/2 cup tomato pasta sauce
  • 1 tomato
  • 2/3 cup coconut milk (canned or regular)
  • 1 inch ground ginger
  • 2 and 1/2 tsp garam masala
  • 1/2 tsp red pepper
  • 2 tsp salt
  • 3 small/medium potatoes
  • 2 cups cooked lentils (1 cup uncooked) or 2 cups cooked quinoa (1/2 cup uncooked)
  • Cilantro

Preparation Instructions:

  1. Cook basmati rice and lentils according to package instructions. Drain the lentils and set aside.
  2. Add the olive oil to a large skillet on medium heat. Add garlic and onion to the skillet. Cook until garlic is golden brown and onion is translucent.
  3. Add the tomato sauce, tomato, coconut milk, ginger and spices to the skillet and stir.
  4. When the curry starts to simmer add the potatoes, cover, and cook for 15 minutes.
  5. Stir the lentils into the curry and let sit for another 5 minutes.
  6. Serve curry over basmati rice while hot. Add cilantro on top for a finishing touch and enjoy!
The result!

The result!

Pro tip: double, triple, or quadruple this recipe and freeze the leftovers for a quick meal.

Share your recreations with me on social media using the hashtag #TOVeggiEats and let me know how it turns out!


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