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.