Lentil, Pea, and Potato Curry

by Lucas
Created • Updated
Imported from www.mediterrasian.com

Prep Time: 10 minutes

Cook Time: 40 minutes

Yields: 4 servings

Serve with rice or naan.

Ingredients

  • 2 onions, chopped
  • 2 cloves garlic
  • 1 large potato, peeled and cut into bite-size cubes
  • 1/2 cup red lentils
  • 1 cup green peas
  • 14oz diced tomatoes
  • 1 cup coconut milk
  • 1 cup vegetable stock
  • 1 tsp ground ginger
  • 2 tsp ground coriander
  • 1 tsp cumin
  • 2 tsp turmeric
  • 1 tsp cinnamon
  • 1/2 tsp chili powder
  • 2 tsp garam masala
  • 1 tsp brown sugar
  • 1 tsp salt
  • 2 tbsp canola/olive/vegetable oil
  • 1 tbsp lemon juice
  • 2 tbsp chopped cilantro (optional)
  • rice, naan, or other bread to serve with (optional)

Directions

  1. Heat the oil in a large saucepan and cook the onions for 10 minutes.
  2. Add the garlic and all spices EXCEPT garam masala - ginger, coriander, cumin, turmeric, cinnamon, chili powder - to the pan and sauté with the onions for a minute.
  3. Add the potato pieces and lentils to the pan and stir around to cover in spice.
  4. Add the tomatoes, coconut milk, and vegetable/chicken stock and stir things up. Then mix in the garam masala, brown sugar, and salt.
  5. Bring the curry to a boil then reduce heat to simmer. Simmer for 20 minutes or so, then add the peas and simmer another 5 minutes.
  6. Serve with rice, naan, or another bread.