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Lentil, Potato, and Tomato Curry

Lentil, Potato, and Tomato Curry — a stew recipe, 12 ingredients.

Stew

contains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 cup red split lentils
  • 4 cups water
  • 1 teaspoon salt
  • 1 bay leaf
  • 1 tablespoon margarine or butter
  • 1 tablespoon olive oil
  • 2 large potatoes, cut into ½ inch cubes
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 28 ounces canned diced tomatoes
  • 2 teaspoons garam masala
  • 1 teaspoon honey or sugar
Make it lactose-friendly
  • 1 tablespoon margarine or butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. In a large pot, combine and cook water, lentils, salt and bay leaf.
  2. In a large frying pan, combine potatoes, turmeric, cayenne pepper, olive oil and margarine. Fry for 5–10 minutes.
  3. Add potato mixture to the pot with the lentils along with all remaining ingredients. Cook until the potatoes are soft and tender.
  4. Remove bay leaf before serving.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0