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Potato And Lentil Curry

  • 10 minutes
  • 35 minutes
  • 4
Potato And Lentil Curry

Serve this curry with Basmati and Ginger Rice as a side dish, for an ever-so-easy and delicious vegetarian Indian meal high in fibre and low on calories.


  • 2 tblsp olive oil
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 1½ tblsp curry powder
  • 400 gram can Indian spiced tomatoes
  • ¾ cup red lentils, rinsed and well drained
  • 1 tsp salt
  • 2 cups water
  • 600-750 grams potatoes, peeled and diced
  • ¼ cup chopped, fresh coriander
  • 1 small onion, peeled and diced
  • 5 cm piece of ginger, peeled and shredded
  • 2-3 tblsp butter
  • 1 ½ cups Basmati rice, well washed
  • 3 cups chicken or vegetable stock


Potato And Lentil Curry

  1. Heat the oil in a large saucepan over a low heat. Add the garlic, ginger and curry powder. Cook for 1 minute. Add the potatoes, tomatoes, lentils, salt and water to the pan. Bring to the boil, cover and simmer for 20-30 minutes until the lentils and potatoes are just soft. Season with salt and pepper.
  2. Transfer to a serving dish and sprinkle with coriander. Serve with Basmati and Ginger Rice and your favourite Indian chutneys.


  1. Chop the onion finely. Heat the butter in a large saucepan and cook the onions for about 8 minutes over a low heat until they are soft but not coloured.
  2. Add the rice and salt and toss in the butter for about 1 minute. Pour in the cold stock and bring to the boil. Cover with a tight fitting lid, lower the heat to your lowest setting and allow the rice to simmer for about 25 minutes until all the water has been absorbed. Stand 5 minutes before serving. Serve garnished with extra shredded ginger and finely chopped coriander or parsley.

Suggested Accompaniments

  1. Halve and deseeds ½ a telegraph cucumber. Mix with thick plain unsweetened yoghurt and plenty of chopped coriander. If wished add in some toasted cumin seeds. A fresh tomato relish is also great with this meal. Chop one or two tomatoes and mix with a little chopped red onion, chopped coriander or parsley and a pinch garam masala.

Cooks Tips

Use a waxy potato such as Draga, Nadine or Frisia, or an all purpose potato such as Rua or Desiree, as these will hold their shape during cooking. Basmati rice gets its flavour from the aging of the grain to decrease its water content. Its aromatic flavour is a fabulous accompaniment to Indian foods. If you do not have any, substitute long grain rice for this recipe. Red lentils are an excellent source of vegetable protein, fibre and the B vitamins and a good source of potassium, magnesium and zinc.

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