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🍽️ Creamy Potato and Lentil Curry

342 kcal · 30 min · 4 servings

Ingredients

• 200 g red lentils
• salt
• 1 tsp turmeric powder
• 2 pinches cayenne pepper
• 500 g potatoes
• 2 tomatoes
• 2 onions
• 3 garlic cloves
• 1 walnut-sized piece ginger
• 4 tbsp rapeseed oil
• 1 tsp ground coriander
• 0.5 tsp cumin
• 1 tsp red curry paste
• 0.5 bunch coriander

Instructions

1. 1. Rinse the lentils thoroughly under running water.
2. 2. Place the lentils in a pot and cover them with 1 liter of water.
3. 3. Bring the water to a boil.
4. 4. Add salt, turmeric, and a pinch of cayenne pepper.
5. 5. Simmer the lentils covered on low heat for about 20 minutes.
6. 6. Ensure the lentils still have a slight bite (al dente).
7. 7. Wash and peel the potatoes.
8. 8. Cut the potatoes into small cubes.
9. 9. Blanch the tomatoes by pouring boiling water over them briefly.
10. 10. Peel the skin off the tomatoes.
11. 11. Roughly chop the tomatoes.
12. 12. Peel the onions, garlic, and ginger.
13. 13. Finely chop the onions, garlic, and ginger.
14. 14. Heat oil in a large pan.
15. 15. Sauté the onions, garlic, and ginger in the oil.
16. 16. Add coriander, cumin, and the remaining cayenne pepper.
17. 17. Stir in the curry paste.
18. 18. Add the potato cubes and chopped tomatoes to the pan.
19. 19. Pour in 250 milliliters of water.
20. 20. Bring the mixture to a boil.
21. 21. Reduce the heat and simmer the curry covered for about 15 minutes.
22. 22. Add the cooked lentils to the curry.
23. 23. Cook everything for another 5 minutes.
24. 24. Season the curry to taste with salt and cayenne pepper.
25. 25. Wash the coriander greens and shake them dry.
26. 26. Pluck the leaves from the stems.
27. 27. Roughly chop the coriander leaves.
28. 28. Fold the coriander leaves into the curry.
29. 29. Serve the curry immediately.
30. 30. Serve with Indian flatbread.

Nutrition per serving

• kcal: 342
• Protein: 15 g · Fett/Fat: 11 g · Carbs: 44 g