New potato and lentil coconut curry recipe

Name: New potato and lentil coconut curry recipe
Cuisine: Asian, Indian
Ingredients: Timings; Four; For the Sri Lankan spice mix (or replace with 1½ tbsp curry powder, 1 tsp ground cinnamon and chilli flakes, all added to taste); 2 tsp coriander seeds; 2 tsp cumin seeds; 2 tsp black mustard seeds; ½ tsp fenugreek seeds or fennel seeds; 4 cardamom pods, bashed open; 8 curry leaves (you might have luck finding them in the freezer aisle); 1½ tsp chilli powder, added to taste; 1 tsp ground turmeric; ¼ tsp ground cloves; 1½ tsp ground cinnamon; For the curry; 2 tbsp coconut oil, ghee or butter; 2 large onions of any colour, finely sliced; 5 fat garlic cloves, finely chopped or grated; 1 large thumb of fresh ginger, peeled and finely chopped or grated; 750g new potatoes (about six medium ones), quartered; 2 tbsp tomato purée; 400g red lentils, rinsed; 1.5 litres chicken broth or vegetable stock, or as needed; 1 x 400ml tin full-fat coconut milk; For the asparagus and broccoli (optional); 1 tbsp coconut oil, ghee or butter; 200g purple sprouting broccoli or regular broccoli florets; 200g asparagus, woody ends trimmed; 1 tsp mustard seeds; 1 tsp cumin seeds

11 steps

Updated at: Tue, 15 Aug 2023 21:18:38 GMT

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Ingredients

0 servings

For the Sri Lankan spice mix

or replace with 1 1/2 tbsp curry powder, 1 tsp ground cinnamon and chilli flakes, all added to taste

2 tspcoriander seeds

2 tspcumin seeds

2 tspblack mustard seeds

½ tspfenugreek seeds

you might have luck finding them in the freezer aisle

1 ½ tspchilli powder

added to taste

1 tspground turmeric

¼ tspground cloves

1 ½ tspground cinnamon

2 Tbspcoconut oil

ghee or butter

2onions

large any colour, finely sliced

5garlic cloves

fat, finely chopped or grated

1 thumbfresh ginger

peeled and finely chopped or grated

750gnew potatoes

quartered

2 Tbsptomato purée

400gred lentils

rinsed

1.5 litreschicken broth

or vegetable stock, or as needed

1 x 400mltin full-fat coconut milk

asparagus

For the, optional

broccoli

1 Tbspcoconut oil

ghee or butter

200gpurple sprouting broccoli

or regular broccoli florets

200gasparagus

woody ends trimmed

1 tspmustard seeds

1 tspcumin seeds

Instructions

Step 1

Leave out the broccoli and asparagus if you don’t have any, and stretch this out by serving with rice, naan or wraps to leave leftovers for the next day. You could even bake a few eggs into the leftovers for brunch. Instead of coconut milk, you can use powdered coconut milk (make it up with water as per the ).

Step 2

Prep time 10 minutes

Step 3

Serves

Step 4

To make the spice mix, toast the seeds, cardamom pods and curry leaves in a dry saucepan on a high heat for a minute, until fragrant and lightly toasted, then tip them into a pestle and mortar and set aside.

Step 5

Add the oil, ghee or butter for the curry to the saucepan and fry the sliced onion for 10 minutes over a medium heat, until soft and turning golden at the edges. Stir from time to time.

Step 6

Meanwhile, roughly pound the toasted seeds (discard the cardamom pods and leave the curry leaves whole). Add the pounded seeds, curry leaves and all the other ground spices for the spice mix to the onions, along with the garlic and ginger. Cook for a few minutes.

Step 7

Add the potatoes and turn up the heat, stirring from time to time for a few minutes so the potatoes are coated in the spices. Stir the tomato purée and a pinch of salt and pepper into the potatoes, then add the lentils, broth or stock, and coconut milk.

Step 8

Stir well, pop the lid on, bring to the boil, then immediately turn down to a medium simmer for 20 minutes, stirring regularly right to the bottom of the pan to make sure the lentils don’t stick. Add more stock, broth or water if they threaten to stick, or if you like your curry a bit looser.

Step 9

Meanwhile, if you are making the broccoli and asparagus, preheat the oven to 220C/200C fan/gas mark 7 and place the coconut oil, ghee or butter for the veg in a large baking tray to melt. Once melted, remove the baking tray from the oven and add the broccoli and asparagus. Toss them in with a pinch of salt and pepper and the mustard and cumin seeds, then place back in the oven for 12 minutes, turning halfway, until just tender.

Step 10

After the lentils and potatoes have cooked for 20 minutes, they should be tender. Take off the heat and taste the curry for seasoning.

Step 11

Serve in four bowls, topping with the broccoli and asparagus, if using, hot from the oven.