Lentil, Pea and Potato Curry

Name: Lentil, Pea and Potato Curry
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 tbsp canola oil; 2 onions; 2 garlic cloves; 2 tsp fresh ginger; 2 tsp ground coriander; 1 tsp ground cumin; 1 tsp ground turmeric; 0.5 tsp ground cinnamon; 0.5 tsp chili powder; 1 large potato; 0.5 cup red lentil; 420 g canned tomatoes; 1 cup coconut milk; 1 cup vegetable stock; 1 tsp garam masala; 1 tsp salt; 1 tsp brown sugar; 1 cup basmati rice; 1 cup green peas; 2 tbsp fresh cilantro; 1 tbsp lemon juice

A South Asian curry of lentils, potato and coriander, seasoned with ginger and cumin and simmered on the stove.

40 min · Serves 2 · Medium

Method

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Time: Prep 5 min · Cook 35 min · 40 min total
Difficulty: medium

1
Heat the oil in a large saucepan over a medium heat and cook the onions for 10 minutes, stirring occasionally.
10 min
2
Add the garlic, ginger, ground coriander, cumin, turmeric and chili and cook, stirring, for 1 minute.
1 min
3
Add the potato and lentils and stir to coat with the spice mixture. Add the tomatoes, coconut milk, stock, garam masala, salt and sugar, bring to the boil and cover with a lid. Reduce the heat to medium and simmer, covered, for 20 minutes, stirring occasionally.
20 min
4
Add the peas to the curry and simmer, uncovered, for 5 minutes. While the curry simmers, cook the rice.
5 min
5
Remove from the heat and stir in the cilantro and lemon juice. Serve on a bed of rice.