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Slightly creamy lentil potato curry (v)

A wholesome, full-flavoured dish for 4.


Allow time to pre-soak your lentils if cooking from scratch.

Author: Bite-sized thoughts.

Original post (with pictures) here.


1 cup brown or red lentils, soaked in water for at least 4 hours, OR, 1 tin of lentils

2 large, 3-4 medium or 8-10 baby potatoes, peeled and roughly chopped

1 tsp olive oil

1 large brown onion, chopped

2 tsp garam masala

1 tsp dried ground ginger

1 tsp dried ground paprika

1/2 tsp mild chilli powder

1 tsp dried ground coriander

2 carrots, chopped

1 tin (375g) diced tomatoes

Liquid half of a tin of coconut cream (or use coconut water) plus 1 dessertspoon solid coconut cream

1 tsp lemon juice

1 - 2 cups spinach leaves


1. If using dry lentils, drain and rinse before cooking in simmering water for 20 or so minutes, until just tender. Set aside. 

2. In a large saucepan, bring water to simmering point and add your potato pieces. Cook for 20 to 30 minutes, until just tender. Set aside.

3. In a large non-stick pan, heat the oil and saute your onion on medium-high until starting to brown, 3 - 5 minutes. Add the spices (garam masala, ginger, paprika, chilli, coriander) and reduce heat to low-medium. Cook the onion for a further 5 or so minutes. 

4. Add the carrot, tomatoes, coconut liquid, coconut cream and lemon juice to the pan. Allow to cook for 5 to 10 minutes, then add the cooked lentils and potatoes and cook over low heat for a further 20 or so minutes. Add the spinach leaves at the end and cook until just wilted down.

5. Serve plain, or with rice, naan bread and/or chutney if desired.