Name: Potato and lentil curry
Prep time: 15 minutes
Cook time: 40-45 minutes
Yield: 4
Ingredients: 1 tsp sunflower oil; 1 onion, chopped; 1 tsp mustard seeds; 2cm fresh ginger, peeled and grated; 1 tsp chilli powder; 1 tsp ground coriander; pinch turmeric; 6 tbsp fresh coriander, leaves and finely chopped stalks; 200g chopped tomatoes; 2 tbsp tomato purée; 125g yellow lentils, washed and drained; 600ml vegetable stock; 900g floury potatoes, peeled and cubed; fresh coriander leaves, to serve

Potatoes make a wonderful ingredient in curries, absorbing all the spicy flavours and adding substance.

Serves

Prep

15 minutes

Cook

40-45 minutes

Each 461g serving contains (excludes serving suggestion)

KCal

282

Carbs

52.9g

Fibre

8.4g

Protein

8.4g

Fat

2.2g

Saturates

0.5g

Sugars

8.3g

Salt

1.0g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

1 tsp sunflower oil

1 onion, chopped

1 tsp mustard seeds

2cm fresh ginger, peeled and grated

1 tsp chilli powder

1 tsp ground coriander

pinch turmeric

6 tbsp fresh coriander, leaves and finely chopped stalks

200g chopped tomatoes

2 tbsp tomato purée

125g yellow lentils, washed and drained

600ml vegetable stock

900g floury potatoes, peeled and cubed

fresh coriander leaves, to serve

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Method

Step 1

Heat the sunflower oil in a medium saucepan. Add the onion and fry for 2-3 minutes. Add the mustard seeds, ginger, chilli powder, coriander, turmeric and fresh coriander and continue to fry for 1 minute.

Step 2

Add the tomatoes, tomato puree and lentils to the pan and pour over the stock. Bring to the boil, reduce the heat, cover and simmer for 25 minutes or until the lentils are almost tender.

Step 3

Stir in the potatoes and continue to cook for 10-15 minutes until tender. Stir through the coriander leaves and serve with a yogurt raita.

Recipe tips

You could use sweet potatoes rather than ordinary potatoes – they count towards your 5 a day.
For a quick red onion relish to serve with the curry, thinly slice 1 red onion and 1 finely chopped tomato, mix with the juice of 1 lemon and a small pinch salt. Allow to infuse for 10 mins before serving.
Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat until piping hot throughout.

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Potato and lentil curry

Ingredients

Method

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Potato and lentil curry

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