Red Lentil and Potato Curry |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A tasty vegetarian curry that only gets better - so if you have made too much save it for a day or two! Ingredients:
2 teaspoons canola oil |
1 onion, diced |
2 garlic cloves, crushed |
1 tablespoon ginger, grated |
1 large tomato, diced |
1/2-1 red chili pepper, de-seeded and finely chopped (optional) |
1 large potato, peeled and diced |
2 tablespoons curry powder |
1/2 teaspoon turmeric |
2 tablespoons fresh cilantro, chopped |
650 ml water |
250 g red lentils |
fresh coriander leaves, chopped |
Directions:
1. 1. Heat the oil in a large sauce pan or large skillet.
2. 2. Cook the onion until edges begin to turn brown.
3. 3. Add ginger, garlic and tomato. Cook for 5 minutes or until tomato begins to break down.
4. 4. Add the diced potatoes, stir once or twice to coat with flavour.
5. 5. Add the chilli pepper (if using), curry powder, turmeric, coriander. Coat the potatoes well. Cook for five minutes.
6. 6. Add the lentils and water. Cook for 25-30 minutes, until lentils are soft.
7. 7. You may need to add additional water if the lentils are not cooked through but all the water has been absorbed.
8. 8. Garnish with fresh coriander leaves.
9. 9. Serve with rice and naan bread.
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