Curried Potatoes with Red Lentils –

Curried Potatoes with Red Lentils

  By lentilsorg      

July 13, 2015

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  • Prep: 10 Minutes
  • Cook: 1 Hour
  • 10 Minutes

    1 Hour

    1 Hour 10 Minutes

  • Yields: 6


  1. In a large, heavy skillet, heat oil and butter over medium-high heat. When butter melts and foam subsides, sauté onion for 3-4 minutes, until soft and starting to turn golden. Add garlic and potatoes and cook for another 3-4 minutes, until the potatoes are starting to turn golden on the edges. Add ginger and curry paste and cook for another minute.
  2. Add lentils, cilantro, chicken stock, and coconut milk, stir to combine well and reduce heat to a simmer. Cover and cook, stirring occasionally, for 30 minutes, or until potatoes are tender. Add a little water, stock, or coconut milk if it gets too thick.
  3. Add lime juice and season with salt. Serve hot with ciantro for garnish.


1 Tbsp (15 mL) canola oil

1 Tbsp (15 mL) butter

1 small onion, chopped

3 garlic cloves, crushed

1 medium dark-fleshed sweet potato, peeled and cut into ½-inch pieces

2 medium thin-skinned yellow potatoes (such as Yukon Gold), cut into ½-inch pieces

1 Tbsp (15 mL) grated fresh ginger

1 Tbsp (15 mL) curry paste

½ cup (125 mL) dry red lentils

½ cup (125 mL) chopped fresh cilantro (save few sprigs for garnish)

2 cups (500 mL) chicken or vegetable stock

1 cup (250 mL) coconut milk

2 tsp (10 mL) lime juice

1/2 tsp (2 mL) salt


Nutrition Facts

Serving Size1 cup (250 mL)
Sodium330 mg
Potassium429 mg
Protein9 g
Cholesterol5 mg
Sugar4 g
Total Fat14 g
Saturated Fat9 g
Total Carbohydrates29 g
Dietary Fiber5 g