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!
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)
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!
- 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
- 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.
- Add spices and lime juice, stir. Mix in lentils, broth/water, and potatoes.
- Raise heat to high and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes or until lentils are tender.
- Serve over greens or grains and enjoy!