Creamy Potato and Lentil Curry
Creamy & hearty Potato and Lentil Curry that's full of flavor and simple and easy to make.
Ingredients
- 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
Instructions
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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.