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POTATO & LENTIL CURRY

May 23, 2011

6 – 8  medium potatoes (peeled and cut into 2 cm cubes) This allows 2 potatoes per person

2 tbspns oil

2 cloves garlic (crushed)

2 tspns fresh ginger

2 large onions (sliced)

1/4 tspn crushed chillis

1 tspn garam masala

1 tspn tumeric

1 cup fresh or frozen peas or fresh or frozen beans

1 tin red lentils (drained and rinsed)

METHOD

1.  Heat the oil in a large frypan.  Add garlic, ginger and onions to the pan.  Cook until the onions are soft and golden.  

2.  Add potato, tumeric, garam masala and chilli and stir until potatoes are coated with the spices. Add 1/2 cup of water and the lentils.  Bring to the boil and then reduce heat to a simmer (when there are only a few bubbles coming to the top).

3.  Simmer until vegetables are tender about 15-20 minutes.   If the dish becomes too dry add a small amount of water.

4. Add the peas or beans and stir through and allow them to cook for another 3 minutes.

Serve with rice and chapatis 

Freezes well.  Allow to thaw in the fridge before heating up on top of the stove or in microwave.

Serves 4

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One Comment leave one →
  1. kelsey towicz permalink
    August 16, 2012 3:22 pm

    very nice, kelsey towicz

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