Add to Cookbook

Plantain and lentil curry

  • 10 minutes
  • 35-40 minutes
  • 4
Plantain and lentil curry

A delicious vegetarian meal.


  • ¼ cup oil
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 1½ tablespoons curry powder
  • 3 plantain (600g peeled), peeled
  • 1 400 gram can Indian-spiced tomatoes
  • ¾ cup red lentils, rinsed and well drained
  • 2½ cups water
  • 1 teaspoon salt
  • ¼ cup chopped, fresh coriander


  1. Heat the oil in a large saucepan over a low heat. Add the garlic, ginger and curry powder and cook stirring constantly for 1 minute or until fragrant.
  2. Cut the plantain into thick rings, about 0.5cm-1cm in diameter, add to the saucepan and toss in the curry spice mix.
  3. Add the tomatoes, lentils, water and salt and bring to a gentle simmer. Cook, stirring occasionally, for 20-30 minutes until the lentils and plantain are just soft. Season with satl and pepper if wished.
  4. Transfer to a serving dish and sprinkle with the coriander. Serve with a crisp salad, boiled rice, poppadums and fresh tomato relish.
  5. Fresh tomato relish
  6. Chop two large juicy tomatoes finely and mix with ½ finely chopped red onion, about 2 tablespoons each chopped fresh coriander and mint. Season with salt, brown sugar and a few good pinches of garam masala.

Comments (0)

Please login to submit a comment.