Keep warm this winter with a bowl full of easy, tasty and delicious lentil and potato curry. It's hearty, filling and so comforting. Your family will love this tasty dish.
Winter is here, there is no doubt about it. One of my favourite meals to eat in winter is a curry. Specifically curries with potatoes, because potatoes just suck up all the flavours of the curry and make the curry thick, creamy and rich.
If you are looking for a new meatless Monday meal idea, this recipe is absolutely amazing. You can use up any leftover veggies sitting in you fridge or add in more spices such a ground cumin or coriander.
Whatever you decide to add to this curry it will taste delicious and it is also a wonderful recipe for meal prep. So, there is no excuse for you not to whip up a tasty and delicious curry this winter.
Lentil and potato curry
Preparation time: 10 minutes
Cooking time: 35 minutes
1T/ 15ml olive oil
1 medium onion (roughly chopped)
1t/5ml fresh ginger (finely chopped)
1 large clove garlic (finely chopped)
1T/15ml tomato pasta
1t/ 5ml smoked paprika
½ t/ 2.5ml cayenne pepper
1t/ 5ml oregano
½ t/ 2.5ml turmeric
½ t/ 2.5ml curry powder
Salt and black pepper to taste
700g potatoes/ 5 medium potatoes (cut into bite size pieces)
160g/ 1 cup/ 250ml red lentils (rinsed)
4 cups/ 1L vegetable stock
2 handfuls of chopped kale
1.To a medium pot heat oil and add in onion. Cook onion until translucent. To the onion add in ginger and garlic cook until fragrant.
2. Add in tomato pasta, spices and herbs and cook for 1 minute. Add in potatoes, lentils and water cook the curry for 25-30 minutes until the potatoes are tender.
3.Add in kale and cook for 5 minutes until wilted. Just before serving squeeze the juice of one lemon. Serve the curry with some brown rice.
NUTRITION per Serving
calories 355 | cabs 65.6g | fat 5.1g | protein 16.0g