They’re easy to make and delicious!
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon canola oil, or more as needed
- 2 medium red onions, chopped
- 2 cloves garlic, minced
- 1 (1 1/2 inch) piece chopped fresh ginger, or to taste
- 1 teaspoon raw sugar, or more to taste
- ¾ teaspoon ground cumin
- 1 ½ teaspoons curry paste, or more to taste
- 4 medium potatoes, peeled and cubed
- 1 (28 ounce) can whole peeled tomatoes, chopped or pureed, juices reserved
- 1 (14 ounce) can coconut milk
- 1 cup red lentils
- ½ teaspoon vegetable bouillon, or more to taste
- 1 teaspoon lemon juice, or more to taste
- salt and freshly ground black pepper to taste
Instructions
- Heat oil in a pot over medium-low heat. Add onions, garlic, and ginger; cook and stir until fragrant, 3 to 5 minutes. Sprinkle in sugar and cumin; cook and stir until sugar caramelizes, about 2 minutes, making sure cumin does not burn.
- Stir in curry paste and cook for 1 to 2 minutes. Add potatoes, tomatoes with their juices, coconut milk, lentils, and bouillon; bring to a boil. Reduce the heat, then cover and simmer, stirring occasionally, until potatoes and lentils are cooked through, 20 to 25 minutes. Season with lemon juice, salt, and pepper.
- If you want to save calories, use reduced-fat coconut milk.
Reviews
Very tasty. Whole family liked it. Added extra curry for greater spicyness, but otherwise followed the recipe. Served it with nann & rice.
Excellent. I doubled the spices as recommended by others, but I used vegetable broth instead of the bouillon. Assuming my 14 year old wouldn’t like the meal, we made a different dinner, but she ended up eating this meal, she loved it, esp with the Naan.
Made an account just for this. This has become a staple for me. Some tips after experimenting with it for a while: -white vinegar can be substituted for lemon juice -double the quantity of all spices -it tastes better with some chili powder, though this is subjective -it may take longer to cook than described, but it is still well worth the wait. I know a few meat lovers who like this recipe, please give it a try if you have doubts!
Delicious and flavorful recipe. A winner.
It was very good and I’ll make it again with the following changes. Double the spices, keep the whole can of coconut milk, but half everything else. It made way too much food for a family of 4. Also, it took a very long time to cook – almost an hour. But delicious, healthy and vegetarian!
Did not use tomato. Used sweet potato rather than white potato.
I followed the exact recipe, but discovered that the cooking time was way off. I cooked it on a low heat & it took approx 2+hrs, & checking frequently & stirring, because there is very little liquid & it sticks very easily to the pot. Also I did add another heaping tsp of the red curry paste & this def. improved the flavor. Before I added it, the taste was pleasant but did not have any zip to it & I like a little zip. Note: The Red Curry Paste I used was a Thai curry paste & NOT Indian curry paste, big diff. In the end with this change to the recipe, it turned out delicious. Loved it. Next up is a recipe is a true East Indian recipe.
This recipe was easy to make and lends itself to customize to your liking. I added a little salt when putting in the lentils instead of waiting until the end to season, and I used a heaping tablespoon of yellow curry paste. The boyfriend is a recovering vegetarian so I like to occasionally make meatless recipes that are hearty, tasty and satisfy both of us. I served this over Jasmine Rice with a side of Naan. Thank you for the recipe, will definitely make again!