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Potato and lentil curry
- Prep time:
- 10 mins
- Cook time:
- 45 mins
- Serves:
- 6
Paul Rankin cooks up a vegetarian treat that’s a favourite of his family
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Ingredients
- 2 tbsp light Olive oil
- 2 Onions, chopped
- 6 cloves Garlic, finely sliced
- 3 tbsp finely chopped Ginger
- 2 large green Chillies, seeds removed, chopped
- 2 tbsp Madras curry powder
- 250g Puy or green Lentils
- 500g baby Potatoes, skin on and cut into quarters
- 1 can coconut milk
To serve
- chopped Coriander
- blanched Asian greens, like bok choi
- steamed Basmati rice
Method
1. Heat the olive oil in a large saucepan over a medium heat and lightly fry the onions garlic, ginger and chillies.2. When the onions become translucent, add the lentils and stir in the curry powder. Cover generously with water, and leave to simmer for about 30 minutes.
3. Add the potatoes, and stock, adding a bit more water if needed. Simmer until the potatoes are cooked, then stir in the coconut milk and cook for a further 10 minutes.
4. Served with steamed basmati rice, garnishing with chopped coriander if desired and blanched Asian greens.
Comments & Ratings
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Latest Comment
This recipe is delicious with or without the coconut milk. A lovely, fresh, fragrant dish which is the most authentic tasting curry I have ever made. Thanks Paul! :0)
Lovely fresh curry, my husband had three bowls. Will definately make this again.