Lentil and Potato Curry

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 112.0
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 16.6 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 5.3 g
  • Protein: 6.0 g

View full nutritional breakdown of Lentil and Potato Curry calories by ingredient


Introduction

I made this a small dish with the few leftovers I had - you'll have to double (or triple) the recipe if you're cooking for more than 2 people. The measurements may not be exact, I just eyeball and add more as I need. I made this a small dish with the few leftovers I had - you'll have to double (or triple) the recipe if you're cooking for more than 2 people. The measurements may not be exact, I just eyeball and add more as I need.
Number of Servings: 3

Ingredients

    Olive oil
    Onions, raw, 0.25 cup, chopped
    Garlic, 3 clove
    Curry Powder, 3 tbsp
    Masala, 2 tsp
    Cumin, 2 tsp
    Water, 1 cup
    Lentils, 0.5 cup
    Baby Potato, 200 gram(s)
    Cauliflower, 1.5 cup


Tips

I don't measure my spices, I just throw them in and add more to taste. So feel free to vary. I also don't put in chili powder because I have my own homemade hot sauce that I use, but you can add chilis or chili powder during cooking to make it spicier.


Directions

Heat the oil in a medium saucepan on medium heat. Add the onion and saute for 2 minutes. Add in the garlic, then the spices. Stir frequently to prevent the spices from sticking to the pan.

Add the lentils and the water and stir. Then add the potatoes and let boil. After a few minutes, add in the cauliflower. Boil until the lentils and potatoes have cooked. You may need to add more water to ensure the lentils and potatoes are cooked through.

Serving Size: 3

Number of Servings: 3

Recipe submitted by SparkPeople user LAURENNOELLE.