Lentil Curry with Potatoes

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Lentil Curry with Potatoes | Thrifty Below

Last week I was in the mood for curry, and found a yummy looking recipe from Je Suis Alimentageuse and had to try it out (with a couple tweaks, of course). Unfortunately, after cutting up the onions and potatoes, I found out that I was out of curry powder and had to make a quick trip to the grocery store. Guess what? The curry powder in the spice/baking aisle was $4.99 for 2 ounces, so I checked the international aisle on a whim. Sun Brand Madras Curry Powder was only $2.99 for 4 ounces! Woo! Curry powder isn’t the only thrifty ingredient in this delicious curry — the whole recipe is very cheap, very easy, and it makes a lot!

Lentil Curry with Potatoes | Thrifty Below

Ingredients:
2 cups dry lentils, rinsed (I used brown, but any variety is suitable)
1 large sweet onion, diced
1 lb. potatoes, cut into 1 inch chunks (I used Yukon Gold, but red would work too)
6 cloves garlic, minced
1 lime, juiced
5 tbsp. curry powder
2 tbsp. paprika
2 tbsp. chili powder
6 cups of vegetable broth or water (I used 3 cups of each)

I love that this recipe is vegan and vegetarian, but if you’re looking for an easy curry with meat, check out Caitlynn’s Crock Pot Chicken Curry Stew recipe.

Lentil Curry with Potatoes | Thrifty Below

Heat a large saute pan (I used a 5 quart saute pan) on medium and spray with cooking spray. Saute onions for 1-2 minutes and add garlic. Cook until the onions are transluscent (2-3 minutes). Add the spices and lime juice, stir together. Add lentils, broth, and potatoes. Raise heat to high and bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until the lentils are tender.

Lentil Curry with Potatoes | Thrifty Below

That’s it! I served mine over steamed turnip greens and onions, but these curry lentils would be great over rice or quinoa too. I made a big batch for my husband and I to eat for lunch all week. He loved the recipe too!

Lentil Curry with Potatoes | Thrifty Below

 

Lentil Curry with Potatoes
 
Prep time
Cook time
Total time
 
A quick, easy, and delicious lentil curry with potatoes, that happens to be vegan. Serve over greens or grains, it's great either way.
Author:
Recipe type: Entree
Cuisine: Vegan, Vegetarian
Serves: 6
Ingredients
  • 2 cups dry lentils
  • 1 large sweet onion, diced
  • 1 lb. potatoes, cut into 1 inch chunks
  • 6 cloves garlic, minced
  • 1 lime, juiced
  • 5 tbsp. curry powder
  • 2 tbsp. paprika
  • 2 tbsp. chili powder
  • 6 cups of vegetable broth or water
Instructions
  1. Heat a large skillet to medium and add cooking spray. Add chopped onions and heat for 1-2 minutes, then add minced garlic. Saute for 2-3 more minutes or until the onions are translucent.
  2. Add spices and lime juice, stir. Mix in lentils, broth/water, and potatoes.
  3. Raise heat to high and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes or until lentils are tender.
  4. Serve over greens or grains and enjoy!
Nutrition Information
Serving size: 1 Calories: 287 Fat: 1 Trans fat: 0 Carbohydrates: 60 Sugar: 8 Sodium: 148 Fiber: 12 Protein: 14 Cholesterol: 0
 

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4 Responses

  1. Mmm looks delicious! So happy to spark such a delicious looking dish, I totally will serve wilted greens with my lentils next time. Thanks for the link love =)

    • Thank you so much, Lisa!! I actually made this again last night and had it over a big bowl of wilted baby kale — it was really good!

  2. I made this recipe today, and wondered about all those tablespoons of spices, so I started with just one teaspoon, and added as I tasted. I wound up with 3 tsp. Curry powder (mine is potent), 1 tsp. paprika because I ran out of it, and 1 tsp. chili powder, since I don’t like it too hot. That worked for me, as did the red potatoes. It needed stock, not just water, and the fresh chives are a nice touch. Fresh cilantro would also work for some green and some added flavors. This is really good. Thank you.

    • Thanks for sharing your experience, Wendy! I’m so glad you liked it! My curry powder must be really mild — I felt like I needed a ton to get a good, strong curry flavor. Cilantro would make an excellent addition, I’ll have to try that next time!

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