Lentil and Potato Curry
- Pauladmin tester
1eachOnion, finely diced
500gPotatoes, peeled and chopped into bite size pieces
250gPumpkin, chopped into bite size pieces
- Gently fry onion, garlic, ginger and curry powder in olive oil for a few minutes.
- Add remaining ingredients along with enough water to just cover them all.
- Cover and simmer gently for about 30 to 40 minutes. Stir occasionally and add water if required.
Ideal vegetarian option for a winter menu.
Tip: Make sure you stir during cooking to disperse the liquid and to prevent the lentils from burning to the bottom. Don\\\’t overcook this recipe either as you want the vegetables to keep their shape. The lentils make this a very filling meal and you don\\\’t need to serve it with rice, but a dollop of light yoghurt or light sour cream is a nice addition.