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–+ servings
Creamy Lentil and Potato Curry – vegetarian recipe
Stav Kogan

Creamy Lentil and Potato Curry

A warm, comforting, one-pot Creamy Lentil and Potato Curry. Hearty, nourishing, and packed with fragrant spices, it's the perfect low-fuss meal for a busy weeknight.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 serving
Calories: 385
Ingredients Method Nutrition

Ingredients
  

  • 1 cup (200g / 7.1 oz) dried brown lentils, washed and picked over
  • 3 ½ cups (840ml / 28.4 fl oz) liquid of choice: water, full-fat coconut milk, or vegetable stock
  • 1 tbsp (15g / 0.53 oz) curry powder
  • 2 medium russet potatoes (about 1 lb / 450g), peeled and cut into 1-inch chunks
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • For Garnish (Optional)
  • Plain yogurt or a dairy-free alternative
  • Freshly minced cilantro
  • Meal Prep Champion: This recipe doubles easily and tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
  • Swap Your Legumes: Feel free to substitute the brown lentils with yellow or green split peas, or even split mung beans (moong dal). If you do, reduce the initial cooking time in step 2 by about 15 minutes as they cook faster.
  • Wait to Salt: Add salt only after the lentils have started to become tender. Salting legumes too early in the cooking process can sometimes prevent them from softening properly.

Method
 

  1. In a medium saucepan, combine the lentils, your liquid of choice (water, coconut milk, or stock), and the curry powder.
  2. Bring the mixture to a boil over medium-high heat.
  3. Once boiling, reduce the heat to a medium-low simmer. Partially cover the pot and cook, stirring occasionally, for about 15 minutes, or until the lentils have started to absorb some of the liquid.
  4. Gently stir in the potato chunks and cover the pan completely.
  5. Cook undisturbed for 10 minutes.
  6. Uncover and stir gently.
  7. Check to see if the mixture is becoming too dry; if so, add a splash more water or stock. As the lentils begin to soften, season with salt.
  8. Re-cover the pot and continue to cook for another 5 to 10 minutes, or until the lentils are soft and the potatoes are fork-tender. The final consistency should be moist and thick, but not soupy.
  9. Stir in a generous amount of freshly ground black pepper.
  10. Taste and adjust the salt and curry powder if needed.
  11. Serve hot, garnished with a dollop of yogurt and a sprinkle of fresh cilantro.
  12. Add Richness: For a richer, more decadent curry, stir in 2 tablespoons (30 ml / 1 fl oz) of cold butter or vegan butter (or peanut oil for a nutty flavor) during step 4 when you check on the potatoes.

Nutrition

Calories: 385kcalCarbohydrates: 65gProtein: 18gFat: 7g

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