Potato and Lentil Curry Recipe: Protein Packed, Vegan, and Filling

Potato and Lentil Curry is a hearty, plant based dish packed with protein, fiber, and comforting spices. This vegan curry is budget friendly, satisfying, and perfect for everyday meals or batch cooking.

1. How to Make

To make potato and lentil curry, simmer tender potatoes and protein rich lentils in a spiced tomato based gravy until thick, flavorful, and comforting.

2. Ingredients

Main Ingredients:

• 2 medium potatoes, peeled and cubed
• 1 cup red or brown lentils, rinsed
• 1 medium onion, finely chopped
• 2 tomatoes, blended or finely chopped
• 3 tbsp cooking oil
• 1 tsp cumin seeds
• 1 tsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1½ tsp coriander powder
• 1 tsp garam masala
• Salt to taste
• 3 cups water
• Fresh coriander leaves for garnish

Optional Ingredients:

• 1 tsp cumin powder
• ½ tsp smoked paprika
• 1 green chili, chopped
• Coconut milk for creaminess
• Lemon juice for finishing

3. Preparation Time

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

4. Step-by-Step Instructions

1. Heat oil in a pot and add cumin seeds; let them crackle.
2. Add chopped onion and sauté until golden.
3. Stir in ginger-garlic paste and cook for 1 minute.
4. Add tomatoes and all spices; cook until oil separates.
5. Add lentils and potato cubes; mix well.
6. Pour in water, cover, and simmer for 20–25 minutes until lentils are soft.
7. Mash slightly for thickness, then sprinkle garam masala.
8. Garnish with fresh coriander and adjust seasoning.

5. Servings

Serves 4 people.

6. Presentation & Decoration

Serve hot in a deep bowl, garnished with chopped coriander and a drizzle of coconut milk. Pair with steamed rice or warm flatbread for an appealing                                       presentation.

7. Best Time to Eat

Ideal for lunch or dinner, especially as a comforting weekday meal or post workout plant based option.

8. Portion Guide

• Adults: 1½ cups per serving
• Light eaters: 1 cup per serving
• With rice or bread: 1 cup curry per plate

9. Storage & Shelf Life

Store in an airtight container in the refrigerator for up to 3 days. Freeze for up to 1 month. Reheat gently before serving.

10. Allergy Guide

• Naturally gluten free
• Vegan and dairy free
• Contains legumes (lentils)

This Potato and Lentil Curry is a wholesome, protein packed vegan recipe that delivers comfort, nutrition, and bold flavor in every bite.

Frequently Asked Questions (FAQs)

1. Is Potato and Lentil Curry high in protein?
Yes. Lentils are a rich source of plant-based protein, making this curry filling, nutritious, and ideal for a vegan or vegetarian diet.

2. Which lentils are best for this curry?
Red lentils cook faster and create a creamy texture, while brown or green lentils stay firmer and add more bite. Both work well.

3. Can I prepare Potato and Lentil Curry in advance?
Absolutely. This curry is perfect for meal prep and batch cooking, and the flavors deepen after a day in the refrigerator.

4. How can I make this curry creamier or spicier?
For extra creaminess, add coconut milk. To increase spice, add more chili powder or fresh green chilies to taste.

5. What can I serve with Potato and Lentil Curry?
It pairs well with steamed rice, brown rice, quinoa, naan, or chapati for a complete and satisfying meal.