Time to Get Curried Away!: Lentil and Potato Curry with Coconut Chutney

As I mentioned before, Fijian cuisine not only relies heavily on local ingredients, but also on the influence of neighboring countries.  This is evident by the popularity of curries throughout the island.

The flavors of this are very similar to my “mom-food.” You know, the stuff that you TRY to make, but that for whatever cosmic reason mom just makes better? It was yummy and the addition of a coconut chutney made it even better.

Recipe adapted from Earthy Family


2 TB olive oil

1 small onion, chopped

½ tsp turmeric

½ tsp cumin

¼ tsp dry mustard

¼ tsp fenugreek seeds

1 cinnamon stick

6 cloves

4 cardamom pods, crushed

4 cloves garlic, minced

3 small chilies, minced

1 tsp grated ginger

2 tsp curry powder

1 cup dry green lentils

1 potato, peeled and chopped

Salt and pepper to taste

1 tomato, chopped

3 cups water, more if needed


1.  In a medium size pot, heat the olive oil. Add the onions, cumin, mustard, fenugreek seeds, cinnamon, cloves and cardamom.  Cook over medium heat, stirring for about one minute.

2.  Add the garlic, turmeric, chilies, ginger and curry powder.  Stir and cook for another minute.

3.  Add the lentils, potatoes, salt, pepper and water. Stir and cover.

4. Simmer for 40-50 minutes until lentils and potatoes are both tender, adding more water if necessary. Add tomatoes and cook 10 minutes more. Serve with rice if desired.

Coconut chutney

1/3 cup grated coconut

2 TB cilantro, chopped

2 TB lemon juice

1 TB grated ginger

1 green chili, de-seeded and minced

Salt to taste

1.  Shake it all up, baby.  Serve with lentils.


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