Lentil & Potato Curry

Name: Lentil & Potato Curry
Total time: 5400 s
Yield: 3 servings
Cuisine: British
Ingredients: 2 cups rice; 250 g water; Vegetable stock; 75 g lentils; Handful Mushrooms; 1 x Onions; 2 tablespoons mild curry powder; 1 tablespoon vegetable oil; 500 g new potatoes, cut in half; 4 tablespoons tinned coconut cream (I used 200ml milk); 400 g tin of chopped tomatoes

Thomas Thompson @thompson96

Funny enough, my sister passed this recipe on from a baby weaning app. It was one of my favourite dishes in recent memory.

Thomas Thompson @thompson96

Funny enough, my sister passed this recipe on from a baby weaning app. It was one of my favourite dishes in recent memory.

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Ingredients

1hr 30 mins

3 servings

2 cupsrice
250 gwater
Vegetable stock
75 glentils
HandfulMushrooms
1x Onions
2 tablespoonsmild curry powder
1 tablespoonvegetable oil
500 gnew potatoes, cut in half
4 tablespoonstinned coconut cream (I used 200ml milk)
400 gtin of chopped tomatoes

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Steps

1hr 30 mins

1

In a saucepan of boiling water, cook the potatoes for 15 minutes until tender
2

In a separate saucepan, heat the oil over a medium heat then fry the onions and curry powder for 2 minutes.
3

Add the lentils, tomatoes & stock to the pan - cover and allow to simmer for 15 minutes
4

When the potatoes have cooked, add them to the curry, along with the coconut cream *or milk but milk makes sauce more runny* - cook uncovered for a further 10 minutes, until the curry is thick and creamy
5

Now serve with rice (which I used with the rice cooker and added turmeric to change its colour to yellow)