Potato and red lentil curry


  • 2/3 cup dried split red lentils
  • 1 tbs vegetable oil
  • 1 brown onion, finely chopped
  • 3 tsp brown mustard seeds
  • 2 tbs balti curry paste
  • 4 garlic cloves, crushed
  • 2 cups vegetable stock
  • 1/4 cup water
  • 25 fresh curry leaves
  • salt and pepper
  • 1kg desiree or nicola potatoes, peeled, cut into 4cm chunks
  • 3 tbs chopped fresh coriander


  1. Wash lentils in a sieve.
  2. Heat oil in a saucepan, add onion and cook until it softens. Stir in the mustard seeds and cook until they begin to pop, add curry paste and garlic and cook for a further minute.
  3. Add lentils, stock, water, curry leaves and pepper into the pan. Increase heat and bring to the boil. Reduce heat and cook, partially covered, for about 5 minutes.
  4. Stir in the potatoes. Cover and cook for about 20 minutes until potatoes are tender. Season with salt and pepper and serve with coriander.
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