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

2.5 tsp cumin

1/2 tsp ground coriander seed

4 tomatoes, finely diced

3 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

2.5 tsp cumin

1/2 tsp ground coriander seed

4 tomatoes, finely diced

3 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 for 1 minute. 

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

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

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

5. Add the lentils, cover if needed, and continue cooking until potatoes are tender (10-15 minutes), adding more water if the potatoes need it to prevent dryness. 

6. When the potatoes are tender, turn off the heat and stir in the coconut cream. 

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