Potato and Lentil Curry

I based this recipe on an authentic carrot curry recipe (which wasn’t very inspiring) which I have already re-created on my blog. This version however is totally awesome and I enjoyed a large plateful last night served with fresh broccoli and I have the same packed for my lunch today at work!
Lentils became popular in the UK the US and Canada during WWII and they are an excellent source of protein and fibre and are a very filling addition to soups and stews

Potato and Lentil Curry (serves 2-4)

  • 4 medium potatoes
  • handful of sliced mushrooms
  • 1 onion
  • 1 carrot diced small
  • 1/2 cup dry lentils
  • milk (or almond milk for vegans- coconut milk would be wonderful in a modern adaption)
  • curry powder to taste (or turmeric, cumin and chilli powder)
  • 1/2 cup of finely chopped canned tomatoes
  • salt and pepper
  • thyme
  • parsley
  • tablespoon of sweet chutney or raw sugar to add some sweetness


  1. Dice washed potatoes (no need to peel), chop onion and mushrooms
  2. Put some margarine or butter in a pan (vegans can use vegan spread)
  3. Heat and add above ingredients and lightly saute
  4. Add a cup of milk (or half milk and half water), lentils, chopped canned tomatoes and mix well
  5. Add curry powder (or turmeric, cumin and chilli powder), salt and pepper, thyme, parsley and your sweet chutney.
  6. Mix well again and turn down to a low/medium heat and cook until sauce thickens and potatoes are tender to eat (about 20 minutes)
  7. Add more water or milk if you need too
  8. Add more spices etc to your own taste
I served mine with some lightly cooked fresh broccoli but you can serve with rice or anything you wish.
Serves 2-4 people

6 thoughts on “Potato and Lentil Curry

  1. Remember proteins are made up of amino acids. There are 22 different amino acids, of which 8 are essential ie cannot be made in the body from any other substance therefore have to be supplied in the diet.

    Therefore although lentils are relatively high in protein they are not a complete protein. Eating them with wholegrains – not necessarily at the same meal – will help to complete this mix.

    And it is important to soak legumes and grains over night in slightly acidic water to help make them more digestible otherwise the useable protein will be consideably lower than the total protein in the lentils.

    It also helps to break down the phytatic acid which binds to minerals and causes mineral deficiencies in people who eat a lot of unsoaked grains and legumes and can exacerbate food cravings – for good reasons as the body is literally starving.

    I hope this is helpful as little things can make a big difference in the long run.

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