Lentil Potato Curry

Adapted from: Mogau Seshoene

Serves: 6

Prep time: 15 minutes
Cook time: 45 minutes

Ingredients:
1/4 cup olive oil

2 onions, minced/chopped small

3-4 garlic cloves, minced

1 tbsp fresh ginger, minced

1 tsp dry mustard or ground paprika

2.5 tsp cumin

1/2 tsp ground coriander seed

1/2 tsp salt (or to taste)

black pepper (to taste)

4 tomatoes, finely diced

2 cans of lentils, drained

4 potatoes, bite-sized cubes

1 can coconut cream

This curry is a smash-up of cultures and it delivers warmth and tenderness in every bite.

It's embarrassing how long I was using a snapshot on my phone to cook this recipe (over and over in the course of a year) before adding it to my repertoire, officially. Admittedly, it was such a simple recipe that I limped along on image zoom-ins and memories of modifications. 

I now present to you this South African lentil potato curry! I love this recipe because the potatoes and lentils, alongside these spices, create a hearty warmth of flavour and taste bud hugs without polarising flavours. 

The recipe initially called for turmeric. Due to allergies, I subbed out the 2 tsp of turmeric for dried mustard, ground coriander, and an extra 1/2 tsp cumin. Feel free to do as you please with these spices.

This is a staple for cold months, so enjoy!

Ingredients:

1/4 cup olive oil

2 onions, minced/chopped small

3-4 garlic cloves, minced

1 tbsp fresh ginger, minced

1 tsp dry mustard or ground paprika

2.5 tsp cumin

1/2 tsp ground coriander seed

1/2 tsp salt (or to taste)

black pepper (to taste)

4 tomatoes, finely diced

2 cans of lentils, drained

4 potatoes, bite-sized cubes

1 can coconut cream

Directions:
1. In a large pot or dutch oven on medium-high heat, add the olive oil and onion, stirring until the onion is soft (2 minutes). 

2. Add in the garlic, ginger, dry mustard, cumin, coriander, and salt & pepper, stirring until fragrant (3 minutes). 

3. Add the tomato, simmering and stirring a few times (5 minutes). 

4. Add the potatoes and 1/2 cup water, bring to a boil, then reduce to a simmer, cover, and stir every few minutes (15-25 minutes). 

5. When the potatoes are al dente, reduce the heat and add the lentils stirring until heated through (1-2 minutes). 

6. Turn off the heat and stir in the coconut cream. 

7. Serve warm! Opt to top with coriander leaf if that's your vibe.