Creamy & hearty Potato and Lentil Curry that’s full of flavor and simple and easy to make.
A comforting Creamy Potato and Lentil Curry that’s creamy, indulgent, and ready in 45 minutes.
A rich and flavorful weeknight meal that’s pantry-friendly and ready in less than 45 minutes.
This Creamy Potato and Lentil Curry is the perfect hearty meal for these cozy fall days. It can also be easily made in large batches for a delicious meal prep.
I recommend serving this curry over rice or pair with naan (or other flatbread).
How to make this Creamy Potato & Lentil Curry:
- Add tomatoes, onion, ginger, garlic, and 1 tbsp water to a high-powdered blender. Blend until combined. Add 1 tbsp at a time of more water, if needed. Set aside.
- Heat a large skillet with 1 tbsp oil over medium heat. Once oil is shimmering, toast mustard, cumin, and coriander seeds until fragrant, stirring frequently to prevent burning. You’ll know when they’re done when the mustard seeds start popping (be careful!).
- Stir in curry powder and bay leaves and toast for 1 minute, stirring frequently. Stir in tomato paste and 1 tbsp water and cook until caramelized and deepened in color, about 3-4 minutes. Stir in blended tomato mixture then add potatoes and lentils. Pour in broth and bring to a low boil. Reduce heat to simmer and cook for 20-25 minutes until lentils and potatoes are cooked through.
- Stir in coconut milk, brown sugar, and lemon juice. Season with salt and pepper, as desired (I added ~1 ½ tsp kosher salt and several turns of black pepper). Serve curry with rice and/or flatbread and garnish with cilantro.
Why you’ll love this Creamy Potato & Lentil Curry:
- Oh so creamy
- Hearty and indulgent
- Simple and easy to make
- Ready in less than 45 minutes
- Perfect meal prep idea
- Incredibly flavorful
If you’re looking for more delicious curry recipes, you’ll also love this Thai Yellow Curry with Tofu, this Vegan Butternut Squash & Chickpea Coconut Curry, and this Creamy Harissa Chickpea Curry.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Creamy & hearty Potato and Lentil Curry that's full of flavor and simple and easy to make.
- 2 roma tomatoes
- ½ white onion
- 1-inch piece ginger, peeled
- 2 garlic cloves
- 1 tbsp neutral-flavored oil
- 1 tsp whole mustard seeds
- 1 tsp whole cumin seeds
- 1 tsp whole coriander seeds
- 2 tsp kashmiri curry powder (or sub "regular" curry powder)
- 2 bay leaves
- 3 tbsp tomato paste
- 4 yukon gold potatoes, peeled and chopped into 1" pieces
- ¼ cup brown lentils, rinsed and drained
- 2 ½ cups low-sodium vegetable broth
- ½ cup full-fat coconut milk
- 2 tsp brown sugar
- 1 tsp lemon juice
- 1-1 ½ tsp kosher salt
- Freshly cracked black pepper, to taste
- Fresh cilantro, to garnish
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Add tomatoes, onion, ginger, garlic, and 1 tbsp water to a high-powdered blender. Blend until combined. Add 1 tbsp at a time of more water, if needed. Set aside.
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Heat a large skillet with 1 tbsp oil over medium heat. Once oil is shimmering, toast mustard, cumin, and coriander seeds until fragrant, stirring frequently to prevent burning. You'll know when they're done when the mustard seeds start popping (be careful!).
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Stir in curry powder and bay leaves and toast for 1 minute, stirring frequently. Stir in tomato paste and 1 tbsp water and cook until caramelized and deepened in color, about 3-4 minutes. Stir in blended tomato mixture then add potatoes and lentils. Pour in broth and bring to a low boil. Reduce heat to simmer and cook for 20-25 minutes until lentils and potatoes are cooked through.
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Stir in coconut milk, brown sugar, and lemon juice. Season with salt and pepper, as desired (I added ~1 ½ tsp kosher salt and several turns of black pepper). Serve curry with rice and/or flatbread and garnish with cilantro.
