Lentil, Pea and Potato Curry

The Mr. isn't a huge fan of curry but every once in a while I like to sneak it in for a dinner. So far I have been lucky and he has liked the curry dishes that I have made recently. I found this recipes over at MediterrAsian.com but I did switch some ingredients around. I really wanted a warm and comforting vegetarian dish to have one on of the few cold days that we had here and this definitely fit the bill.




I skipped a step from the original recipe by using red potatoes and keeping the skins on. I always keep the skins on the potatoes if I can because not only does it save on time but the skins contain a lot of nutrients in them. As for the rice, I always use the 5 minute rice but whether you use the quick rice or not is up to you.

• 2 Tbsp. canola oil
• 2 yellow onions, finely chopped
• 2 cloves garlic, minced
• 2 tsp. grated fresh ginger
• 2 tsp. ground coriander
• 1 tsp. ground cumin
• 1/2 tsp. cinnamon
• 1 tsp. garam masala
• 1/2 tsp. chili powder
• 3 medium red potatoes, cut into bite size cubes
• 1/2 c. dried lentils
• 1 (14 oz) can diced tomatoes
• 1 c. coconut milk
• 1 c. vegetable stock
• 1 tsp. salt
• 1 tsp. brown sugar
• 2 c. brown rice, cooked

1. Heat the oil in a large pan over medium heat and cook the onions for 10 minutes, stirring occasionally. Add the garlic, ginger, coriander, cumin and chili powder and cook, stirring for 1 minute. Add the potato and lentils and stir to coat with spice mixture. Add tomatoes, coconut milk, stock, salt and sugar, bring to a boil and cover with a lid. Reduce the heat to simmer for 20 minutes, stirring occasionally.
2. While the curry simmers cook the rice.
3. Add the peas to the curry and simmer, uncovered for 5 minutes. Remove from the heat and serve over a bed of rice.

This post is submitted in
My Meatless Monday
Just Another Meatless Monday
Delicious Dishes