Red Lentil And Potato Curry Recipes

RED LENTIL CURRY

Steps:

• Heat the oil in a large saucepan over medium-high heat. Add the ginger, garlic, and scallion whites and cook, stirring frequently, until softened, 2 to 3 minutes. Stir in the curry powder. Add the carrots, potato, lentils, broth, ¾ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils and vegetables are tender, 15 to 20 minutes.
• Sprinkle the curry with the scallion greens and serve with the naan and lime wedges.

RED LENTIL AND POTATO CURRY

Steps:

• 1. Heat the oil in a large sauce pan or large skillet.
• 2. Cook the onion until edges begin to turn brown.
• 3. Add ginger, garlic and tomato. Cook for 5 minutes or until tomato begins to break down.
• 4. Add the diced potatoes, stir once or twice to coat with flavour.
• 5. Add the chilli pepper (if using), curry powder, turmeric, coriander. Coat the potatoes well. Cook for five minutes.
• 6. Add the lentils and water. Cook for 25-30 minutes, until lentils are soft.
• 7. You may need to add additional water if the lentils are not cooked through but all the water has been absorbed.
• 8. Garnish with fresh coriander leaves.
• 9. Serve with rice and naan bread.

LENTIL & SWEET POTATO CURRY

Steps:

• Heat 2 tbsp vegetable or olive oil in a large pan, add 1 chopped red onion and cook for a few mins until softened.
• Add 1 tsp cumin seeds, 1 tsp mustard seeds and 1 tbsp medium curry powder and cook for 1 min more, then stir in 100g red or green lentils (or a mixture), 2 medium sweet potatoes, cut into chunks, 500ml vegetable stock and a 400g can chopped tomatoes.
• Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add a drained 400g can chickpeas, then heat through.
• Season, sprinkle with ¼ small pack coriander, if you like, and serve with seasoned yogurt and naan bread.

RED LENTIL CURRY

Steps:

• Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.
• Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• Stir in the tomato puree, remove from heat and stir into the lentils.

ONE-POT VEGAN POTATO-LENTIL CURRY

Steps:

• Heat oil in a pot over medium-low heat and cook onions, garlic, and ginger until fragrant, 3 to 5 minutes. Sprinkle with sugar and cumin, and cook until sugar caramelizes, about 2 minutes, making sure cumin does not burn. Stir in curry paste; cook for 1 to 2 minutes. Add potatoes, lentils, coconut milk, and tomatoes and their juice. Season with vegetable bouillon and bring to a boil.
• Cover and simmer until potatoes and lentils are cooked through, 20 to 25 minutes, stirring occasionally. Season with lemon juice, salt, and pepper.

SLOW COOKER RED LENTIL & CHICKPEA CURRY WITH POTATOES & PEAS

Steps:

• To a 4-quart or larger slow cooker, add the lentils, chickpeas, onion, garlic, potatoes, vegetable broth, curry powder, cayenne pepper if using, and salt. Stir, place the lid on the slow cooker, and cook on low for 7-8 hours (high for about 4 hours), until the potatoes and lentils are cooked through. It'll be relatively thick until you do the next step.
• About 30 minutes before eating, start cooking your rice and stir in the coconut milk and peas. Continue cooking on low for another 20-30 minutes.
• Taste and add additional salt if desired.
• To serve, add some rice to your bowl plus the curry. Top with fresh cilantro. That's it!

CHICKEN, LENTIL, POTATO CURRY

Steps:

• Fry the lentils, garlic and onions in the butter. Add the ginger and curry powder and continue to cook for 10 minutes over a low heat.
• Add the chicken and potatoes. and cook for another 5 minutes.
• Add the tomatoes and enough water to cover the mixture.
• Cover and cook until all the water is absorbed (about 20- 30 minutes) Add the yoghurt and chutney and season.
• Mix well and serve with boiled rice.

RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH

Steps:

• In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
• Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
• Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
• Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
• Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
• Divide among shallow bowls and top with cilantro and coconut flakes, if using.