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Potato and lentil curry

Special Diets

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Potato and lentil curry
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 461g serving contains (excludes serving suggestion)
KCal
282
Carbs
52.9g
Fibre
8.4g
Protein
8.4g
Fat
2.2g
Saturates
0.5g
Sugars
8.3g
Salt
1.0g
Fruit/Veg Portion
1
Ingredients

Ingredients

1 tsp sunflower 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
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Method

Method

Recipe 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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