Sunday, March 2, 2008

Lentil and Potato Curry

A very delicious curry that tastes great topped with coconut chutney (recipe below). All spices and seeds are easily found in a large supermarket.


2 Tbsp olive oil
1 small onion, chopped
½ tsp turmeric
½ tsp cumin
½ tsp mustard seeds
¼ tsp fenugreek seeds
1 cinnamon stick
6 cloves
4 cardamom
4 cloves of garlic, minced
3 small chillies, minced
1 tsp freshly grated ginger
2 tsp curry powder
1 cup dry lentils
2 potatoes, peeled and chopped
salt to taste
1 tomato, chopped
3 cups water


In a medium size pot, heat the olive oil then add the onions, cumin, mustard seeds, fenugreek seeds, cinnamon, cloves, and cardamom. Cook over medium heat, stirring for one minute. Add the minced garlic, tumeric, chillies, ginger and curry powder. Stir and cook for another minute. Add the lentils, potatoes, salt and water. Stir and cover. Simmer for 30-40 minutes, until the lentils and potatoes are both tender, adding water if necessary. Add tomatoes and cook for 10 minutes more. Serve with rice.

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