Looking for a hearty vegetarian staple? Look no further than this lentil and potato curry.
This lentil and potato curry is inspired by the cuisine of Fiji, which 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.
And we love a curry.
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.
Lentil and potato curry
Lentil and potato curry is a hearty Fijian inspired stew, with a rich mix of spices and served with citrus-based coconut curry for a true taste of the islands.
Ingredients
For the curry
- 2 TB olive or vegetable oil
- 1 cup onion, diced (about 1 small)
- ½ tsp turmeric
- ½ tsp cumin
- ¼ tsp dry mustard
- ¼ tsp fenugreek seeds
- 1 3" cinnamon stick
- 4 cardamom pods
- 6 cloves
- 4 cloves garlic, minced
- 3 chilis, minced
- 1 tsp fresh ginger, grated
- 2 tsp curry powder
- 1 cup dried green lentils
- 1 large Russet potato, diced
- ½ cup diced tomato
- 3 cups water, or more if needed
- 2 tsp salt
For the chutney
- ⅓ cup grated coconut
- 2 TB fresh cilantro, chopped
- 2 TB lemon juice
- 1 TB fresh ginger, grated
- 1 green chili, deseeded and minced
Instructions
- In a medium size saucepan over medium-high heat, heat the olive oil. Add the onions, cumin, mustard, fenugreek seeds, cinnamon, cloves and cardamom. Cook over medium heat, stirring for about one minute.
- Add the garlic, turmeric, ginger, chilis and curry powder. Cook another minute.
- Add the lentils, potato, water and salt. Stir and cook another minute.
- Simmer for 40-50 minutes until both the potato and lentils are tender, adding more water as needed. Add tomatoes and cook another 10 minutes.
- While the lentils cook, make the chutney by adding all the ingredients to a bowl and tossing thoroughly.
- Serve the lentils with the curry.
