Best 2 Lentils And Potatoes Curry Recipes

Embark on a culinary journey to savor the tantalizing flavors of lentils and potatoes curry, a delightful vegetarian dish that combines the goodness of protein-packed lentils with the earthy flavors of potatoes, all simmered in a symphony of aromatic spices. This wholesome and satisfying curry is a cherished staple in many cultures, offering a comforting and nutritious meal that's perfect for lunch or dinner. Our collection of recipes explores diverse variations of this classic dish, ranging from traditional Indian-style lentil and potato curry to hearty Moroccan lentil and potato stew, and even a unique Sri Lankan lentil and potato curry with a coconut milk twist. Each recipe promises a burst of flavors and textures, making this versatile dish a favorite among vegetarians and meat-eaters alike.

Check out the recipes below so you can choose the best recipe for yourself!

RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH

Red Curry Lentils With Sweet Potatoes and Spinach image

In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices - fresh ginger, turmeric, red curry paste and chile - then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.

Provided by Lidey Heuck

Categories dinner, easy, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
1 pound sweet potatoes (about 2 medium sweet potatoes), peeled and cut into 3/4-inch cubes
1 medium yellow onion, chopped
3 tablespoons Thai red curry paste
3 garlic cloves, minced (about 1 tablespoon)
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
1 red chile, such as Fresno or serrano, halved, seeds and ribs removed, then minced
1 teaspoon ground turmeric
1 cup red lentils, rinsed
4 cups low-sodium vegetable stock
2 teaspoons kosher salt, plus more to taste
1 (13-ounce) can full-fat coconut milk
1 (4- to 5-ounce) bag baby spinach
1/2 lime, juiced
Fresh cilantro leaves, for serving
Toasted unsweetened coconut flakes, for serving (optional)

Steps:

In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
Divide among shallow bowls and top with cilantro and coconut flakes, if using.

LENTILS AND POTATOES CURRY

Lentils and Potatoes Curry image

I love lentils because you don't have to soak them before they cook (no advance planning required). This is a very simple recipe with great flavor. Recipe courtesy of How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food. Serving size is estimated.

Provided by AmyZoe

Categories Lentil

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup brown lentils
13 1/2 ounces coconut milk
1 1/2 cups water
1 tablespoon curry powder
2 -3 potatoes, peeled and cubed
salt, to taste
pepper, to taste
plain yogurt
fresh cilantro

Steps:

Rinse the lentils. Heat the lentils, coconut milk and water, and curry powder to a simmer.
If you don't have coconut milk or prefer it without you may use all water or chicken broth or vegetable broth in it's place (use 3 1/2 cups liquid).
Stir lentils, cover partially and cook for 15 minutes. Stir occasionally.
Add the cubed potatoes and stir in, then cover the pan completely and cook 10 minutes or so depending on how large the potato cubes are.
If the lentils start to look too dry, add some more water. You don't want them soupy but they should be moist.
Add salt and pepper to taste and cook another 10 minutes or so.
Serve with yogurt and cilantro.

Tips:

Use a good quality curry powder. This will make a big difference in the flavor of the dish. If you can, try to find a curry powder that is made with fresh spices.
Don't be afraid to adjust the spices to your taste. If you like it spicy, add more chili powder or cayenne pepper. If you prefer a milder curry, use less.
Be sure to cook the lentils until they are tender but still hold their shape. Overcooked lentils will be mushy and unpleasant.
Serve the curry with rice, naan, or roti. You can also add a side of yogurt or raita.

Conclusion:

This lentils and potatoes curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover lentils. The curry is flavorful and satisfying, and the potatoes add a nice heartiness. Serve it with rice, naan, or roti, and you have a complete and delicious meal.

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