easy potato curry

This easy lentil potato curry is a hearty meal that will warm you up on a cold night!

Easy Lentil Potato Curry (Vegan, Gluten Free).

olive oil

onion

Yukon Gold Potatoes (peeled and diced)

green lentils (picked over and rinsed)

tomato sauce

coconut cream

spinach

curry powder

garlic powder

cumin

salt

pepper

ginger

garam masala

Tablespoon sugar

Jasmine rice rice

Place the chopped onion and the olive oil in a large pot and cook over medium heat.

While the onion softens, peel and chop the potatoes, then add to the pot.

Pick over and rinse the lentils, then add to the pot. Add 4 cups of water and raise the heat to high.

Once it starts to boil, reduce the heat to a simmer. Simmer for about 20 minutes, or until potatoes are tender.

Add the tomato sauce, coconut cream, sugar, frozen spinach, and spices. Raise the heat to high and bring to a boil, then reduce to a simmer again.

Simmer for about 15 minutes.

Add more salt if desired.

Serve over your choice of rice - Basmati, brown, cauliflower rice, or even quinoa.

Soft, melt in the mouth potatoes in a sweet creamy tomato curry sauce - this is pure comfort food! It&#39;s an easy to make, one pan dish that is ready in about 30 minutes. A simple side dish, or you can add extra veggies such as spinach, peas or mushrooms and serve it as the main meal.

Easy Creamy Potato Curry

vegetable oil or butter (for cooking)

potatoes

onion (finely diced)

Tbsp chopped garlic

Tbsp chopped ginger

cumin seeds

fennel seeds

turmeric

tsp smoked paprika

tsp chili powder

Tbsp garam masala

tomato paste

vegetable stock

heavy (double) cream

Tbsp greek yogurt

lemon

veggies peas

Saute your aromatics. Heat a little oil or butter in a deep saute pan, over a low-medium heat. Add the onions and saute until soft, then add the garlic and ginger and saute for just another minute to bring out their aroma.

Add the spices. Start with the seeds. Keeping the heat low, mix those through until the fragrance is released. Then add the ground spices and mix through - you may want to add another glug or oil or pat of butter at this point. Once everything is well mixed and fragrant, move on immediately - we don&#39;t want the spices to burn!

Add the potatoes and mix through the pan until they are coated in the spices and oil / butter.

Add the tomato paste. Mix through to get the potatoes well coated and continue to saute for a couple of minutes (again, you may want to add some extra oil or butter at this point if things are dry or sticky). Add lots of salt and pepper to taste.

Add the vegetable stock to the pan, cover and simmer for about 20-30 minutes. Regularly lift the lid and stir through, checking for readiness. The sauce will reduce and thicken as the potatoes cook. Different potato types and different sized pieces will all cook at different rates so it&#39;s hard to give you an exact time. Just keep checking, and once the potatoes are cooked through, move on.If you&#39;re using any defrosted frozen vegetables, precook them and add them now. Stir through and move on.

Add the cream and mix through. Keep the heat low but get the sauce heated back up again. This is also the time to add any fresh spinach or kale, if using.

Remove from the heat and add the yogurt and cilantro, stirring through.

Serve, with lemon wedges for squeezing.

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Easy Lentil Potato Curry (Vegan, Gl...

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Top 2 easy potato curry recipes from across the web

The most viewed easy potato curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Lentil Potato Curry (Vegan, Gl...

Easy Creamy Potato Curry

The most viewed easy potato curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine