Chunky potatoes with fresh French beans and protein-rich lentils make for a wholesome and satisfying curry. There are lots of spices for an authentic taste. Make this potato, French bean and lentil curry recipe for an easy one-pot dish, and serve it with rice or pitta bread.
Serves 2-3
Ingredients
- Olive oil or Coconut oil 2 tbsp
- Onion 1 large, peeled and thinly sliced
- Garlic cloves 2, crushed
- Chilli flakes 1/2 tsp
- Cumin 1/2 tbsp seeds/ground
- Black mustard seeds 1/2 tsp
- Turmeric 1 tsp
- Coriander ground, 1/2 tbsp
- Cinnamon 1 tsp
- Cardamom seeds from 1 large pod
- Cayenne pepper 1/4 tsp
- Potatoes 250g, peeled and chopped
- French beans 100g, trimmed and halved
- Red split lentils 70g
- Tin tomatoes 1
- Vegetable stock 500ml
- Lemon juice, a good squirt
- Salt and black pepper, to taste
Method
Step 1
Heat the oil in a large pan and fry the onions with a pinch of salt until golden.
Step 2
Add the chilli flakes and garlic. Grind up all the remaining spices in a mortar and pestle or grinder. Add this blend of spices to the pan, together with a splash of water. Gently fry for a couple of minutes on a low heat.
Step 3
Stir in the potatoes and French beans so they are well coated with the spices. Add the tinned tomatoes, vegetable stock and lentils.
Step 4
Simmer covered for 15 minutes, or until the potatoes and lentils are cooked.
Step 5
Add the lemon juice. Season well to taste. Make this potato, French bean and lentil curry recipe and serve with rice and pitta or naan bread.
