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India / Main
Wikibooks
Lentil, Potato, and Tomato Curry
This creates a healthy, inexpensive and easy stew with depths of flavor. This recipe is fairly low on the heat scale, but feel free to add more cayenne pepper to up its spiciness. It is excellent served with chapatis or rice.
Ingredients
ScaleNo serving count in the source — scale by factor
- red lentils, split1 cup
- water4 cup
- salt1 tsp
- bay leaf1
- margarine, or butter1 tbsp
- olive oil1 tbsp
- potatoes, cut into 1/2-inch cubes2
- turmeric1 tsp
- cayenne pepper1/2 tsp
- canned tomatoes, diced28 oz
- garam masala2 tsp
- honey, or sugar1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
In a large pot, combine and cook water, lentils, salt and bay leaf.
In a large frying pan, combine potatoes, turmeric, cayenne pepper, olive oil and margarine. Fry for 5–10 minutes.
Add potato mixture to the pot with the lentils along with all remaining ingredients. Cook until the potatoes are soft and tender.
Remove bay leaf before serving.
