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Potato and lentil curry

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Potatoes make a wonderful ingredient in curries, absorbing all the spicy flavours and adding substance.
Serves
4
Prep
15 minutes
Cook
40-45 minutes
Each 415g serving contains (excludes serving suggestion)
KCal
339
Carbs
63.4g
Fibre
10.2g
Protein
14.6g
Fat
2.6g
Saturates
0.00g
Sugars
7.6g
Salt
1.00g
Portion Fruit & Veg
1
Ingredients
Ingredients
1 tsp oil
1 onion, chopped
1 tsp mustard seeds
2cm fresh ginger, peeled and grated
1 tsp chilli powder
1 tsp ground coriander
pinch turmeric
6 tbsp fresh coriander, leaves and finely chopped stalks
200g chopped tomatoes
2 tbsp tomato purée
125g yellow lentils, washed and drained
600ml vegetable stock
900g floury potatoes, peeled and cubed
fresh coriander leaves, to serve
Method
  1. Heat the oil in a medium saucepan. Add the onion and fry for 2-3 minutes. Add the mustard seeds, ginger, chilli powder, coriander, turmeric and fresh coriander and continue to fry for 1 minute.
  2. Add the tomatoes, tomato puree and lentils to the pan and pour over the stock. Bring to the boil, reduce the heat, cover and simmer for 25 minutes or until the lentils are almost tender.
  3. Stir in the potatoes and continue to cook for 10-15 minutes until tender. Stir through the coriander leaves and serve with a yogurt raita.
Chefs tips
  • You could use sweet potatoes rather than ordinary potatoes – they count towards your 5 a day.
  • For a quick red onion relish to serve with the curry, thinly slice 1 red onion and 1 finely chopped tomato, mix with the juice of 1 lemon and a small pinch salt. Allow to infuse for 10 mins before serving.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat until piping hot throughout.
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