Lentil Curry with Potatoes

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!

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.

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.

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!