Cookbook:Lentil, Potato, and Tomato Curry
|Lentil, Potato, and Tomato Curry|
This creates a healthy, inexpensive and easy stew with depths of flavor. This recipe is fairly low on the heat scale, but feel free to add more cayenne pepper to up its spiciness. It is excellent served with chapatis or rice.
- In a large pot, combine and cook water, lentils, salt and bay leaf.
- In a large frying pan, combine potatoes, turmeric, cayenne pepper, and olive oil. Fry for 5–10 minutes.
- Add potato mixture to the pot with the lentils along with all remaining ingredients. Cook until the potatoes are soft and tender.
- Remove bay leaf before serving.