Lentil and Potato Curry
Lentil and Potato Curry
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Lentil and Potato Curry

Preparation
25 MIN
Cooking
45 MIN
Servings
4
Partager

Ingredients

Preparation

  1. In a large saucepan, brown the onion in the oil. Season with salt and pepper. Add the garlic and garam masala and cook for 1 minute.
  2. Add the remaining ingredients except for the cilantro and bring to boil. Simmer gently, uncovered, for about 35 minutes or until the lentils are tender. Adjust the seasoning. Serve over basmati rice and garnish with cilantro. 



Note

You can replace the coconut milk with 398 mL (14 oz) of diced tomatoes. However, you will need to add about 125 ml (1/2 cup) of water.

Comments

  1. Not great. Not sure where the good ratings came from. I followed this recipe exactly, I used garam masala l, not curry powder, and coconut milk, not tomatoes. Tasted bland. I had to add curry paste to save it.

  2. Very delicious, and filling too! Will make this again!

  3. My family loved this dish so delicious and easy to put together. Will definitely make again. Made it with tomatoes next time will try with coconut milk.

  4. Can you freeze this receipe

  5. My husband and I really liked this recipe. So easy to make and so healthy. The flavour has a slight kick yet everything is balanced.

  6. I added some carrots too. Great recipe!

  7. Absolutely delicious!!

  8. Received two enthusiastic thumbs up from husband and daughter who commented: "This is actually really good!"

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