Potato and lentil curry
prep: 15 minutes
cook: 40-45 minutes
serving: 4
Nutrition Facts
each serving
KCal
282
Carbs
52.9g
fiber
8.4g
Protein
8.4g
Fat
2.2g
Saturates
0.5g
Sugars
8.3g
Salt
1g
Fruit/Veg Portion
1
Ingredients
all 14 types- 1 tsp sunflower oil
- 1 onion, chopped
- 1 tsp mustard seeds
- 2cm fresh ginger, peeled and grated
- 1 tsp chilli powder
- 1 tsp ground coriander
- pinch turmeric
- 6 tbsp fresh coriander, leaves and finely chopped stalks
- 200g chopped tomatoes
- 2 tbsp tomato purée
- 125g yellow lentils, washed and drained
- 600ml vegetable stock
- 900g floury potatoes, peeled and cubed
- fresh coriander leaves, to serve
Directions
3 steps in totalStep 1
Heat the sunflower oil in a medium saucepan. Add the onion and fry for 2-3 minutes. Add the mustard seeds, ginger, chilli powder, coriander, turmeric and fresh coriander and continue to fry for 1 minute.
Step 2
Add the tomatoes, tomato puree and lentils to the pan and pour over the stock. Bring to the boil, reduce the heat, cover and simmer for 25 minutes or until the lentils are almost tender.
Step 3
Stir in the potatoes and continue to cook for 10-15 minutes until tender. Stir through the coriander leaves and serve with a yogurt raita.
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