Best 3 Lentil And Potato Curry Recipes

**Discover a delightful culinary journey with our irresistible Lentil and Potato Curry recipes!**

Embark on a flavorful expedition with our specially curated collection of Lentil and Potato Curry recipes. These delectable dishes are a harmonious blend of aromatic spices, hearty lentils, and tender potatoes, promising a symphony of flavors in every bite. Whether you're a seasoned cook or just starting your culinary adventure, our recipes cater to diverse skill levels and preferences. From traditional Indian curries bursting with bold spices to comforting one-pot meals, each recipe promises a unique taste experience. Dive into the vibrant world of lentils and potatoes, and let your taste buds dance with joy!

Let's cook with our recipes!

RED LENTIL AND POTATO CURRY

Red Lentil and Potato Curry image

A tasty vegetarian curry that only gets better -- so if you have made too much save it for a day or two!

Provided by vtgirlindublin

Categories Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons canola oil
1 onion, diced
2 garlic cloves, crushed
1 tablespoon ginger, grated
1 large tomatoes, diced
1/2-1 red chili pepper, de-seeded and finely chopped (optional)
1 large potato, peeled and diced
2 tablespoons curry powder
1/2 teaspoon turmeric
2 tablespoons fresh cilantro, chopped
650 ml water
250 g red lentils
fresh coriander leaves, chopped

Steps:

1. Heat the oil in a large sauce pan or large skillet.
2. Cook the onion until edges begin to turn brown.
3. Add ginger, garlic and tomato. Cook for 5 minutes or until tomato begins to break down.
4. Add the diced potatoes, stir once or twice to coat with flavour.
5. Add the chilli pepper (if using), curry powder, turmeric, coriander. Coat the potatoes well. Cook for five minutes.
6. Add the lentils and water. Cook for 25-30 minutes, until lentils are soft.
7. You may need to add additional water if the lentils are not cooked through but all the water has been absorbed.
8. Garnish with fresh coriander leaves.
9. Serve with rice and naan bread.

SWEET POTATO AND LENTIL CURRY WITH RICE

Sweet Potato and Lentil Curry With Rice image

I discovered this many years ago and will even get my husband to eat it, even though there is no meat..........lol

Provided by Trinity_1966

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons medium curry paste, Sharwood's Rogan Josh Curry Paste is a good one
3/4 cup red lentil
2 bay leaves
1 onion, finely chopped
480 g sweet potatoes, cut into 2cm cubes
1 tablespoon fresh ginger, grated
2 1/2 cups chicken stock (made with stock cubes)
4 cups cooked brown rice
1/4 cup coriander leaves
salt & freshly ground black pepper

Steps:

Heat a medium saucepan and add the curry paste. Cook, while stirring, for 1 minute or until fragrant. Add the lentils, bay leaves, onion, and sweet potato, ginger and chicken stock. Bring to the boil and reduce the heat to low.
Or until the sweet potato is cooked. Season with salt and black pepper.
Place the cooked rice on 4 serving plates, spoon over the curry and scatter with coriander leaves.

Nutrition Facts : Calories 512.3, Fat 4.3, SaturatedFat 1, Cholesterol 4.5, Sodium 286.7, Carbohydrate 99.5, Fiber 11.5, Sugar 8.6, Protein 19.5

LENTIL, PEA AND POTATO CURRY

Lentil, Pea and Potato Curry image

Lentils, peas and bite-size cubes of potato in a richly-spiced tomato and coconut milk gravy. Found at Mediterrasian.com.

Provided by Kiwi Kathy

Categories Curries

Time 40m

Yield 2 , 2 serving(s)

Number Of Ingredients 21

Ingredients

2 tablespoons canola oil
2 onions, finely chopped
2 garlic cloves, minced (crushed)
2 teaspoons fresh ginger, grated
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1 large potato, peeled and cut into bite-size cubes
1/2 cup red lentil
420 g canned tomatoes, chopped
1 cup coconut milk
1 cup vegetable stock or 1 cup chicken stock
1 teaspoon garam masala
1 teaspoon salt
1 teaspoon brown sugar
1 cup basmati rice
1 cup green peas
2 tablespoons fresh cilantro, fresh (coriander)
1 tablespoon lemon juice

Steps:

Heat the oil in a large saucepan over a medium heat and cook the onions for 10 minutes, stirring occasionally.
Add the garlic, ginger, ground coriander, cumin, turmeric and chili and cook, stirring, for 1 minute.
Add the potato and lentils and stir to coat with the spice mixture.
Add the tomatoes, coconut milk, stock, garam masala, salt and sugar, bring to the boil and cover with a lid. Reduce the heat to medium and simmer, covered, for 20 minutes, stirring occasionally.
Add the peas to the curry and simmer, uncovered, for 5 minutes.
While the curry simmers, cook the rice.
Remove from the heat and stir in the cilantro and lemon juice.
Serve on a bed of rice.

Tips:

Use high-quality ingredients: Fresh vegetables, flavorful lentils, and aromatic spices will elevate the taste of your curry.
Don't overcrowd the pot: Make sure there's enough space for the lentils and vegetables to cook evenly.
Simmer gently: Bring the curry to a boil, then reduce the heat and simmer for at least 30 minutes, or until the lentils are tender.
Add a bit of spice: If you like your curry with a bit of a kick, add a teaspoon or two of chili powder or cayenne pepper.
Serve with your favorite sides: Lentil and potato curry is delicious served with rice, naan, or yogurt.

Conclusion:

Lentil and potato curry is a delicious, hearty, and easy-to-make dish that's perfect for a weeknight meal. It's also a great way to use up leftover lentils and potatoes. With its explosion of flavors and textures, this curry is sure to be a hit with the whole family. So next time you're looking for a quick and satisfying meal, give lentil and potato curry a try.