Easy curry that goes together in less than 45 minutes. Bright flavors of curry, lemon with satisfying potatoes and lentils. Perfect for a family dinner.
Yield:4-6 servings 1x
1/2 cup dry lentils
1 cup low-sodium chicken broth or water
2 sweet potatoes, peeled in strips to retain half the peel (for extra fiber and nutty taste!)
2 white potatoes, peeled in strips (see photo below)
1 tablespoon canola oil
1/2 onion, chopped
1 teaspoon mustard seeds
1 tablespoon curry powder
1/4 cup dry white wine or lemon juice
Optional: fresh parsley or cilantro
Combine lentils and broth in a pot, bring to a boil. Reduce to medium-low, simmer until lentils are tender, about 20 minutes. CHECK 5 MINUTES BEFORE DONE to make sure enough liquid remains to prevent burning lentils before they are tender.
Dice all potatoes in 1/2-inch dice. Add to a pot and cover with cold water. Bring to a boil. Reduce to medium low and simmer until potatoes are tender, about 15 minutes.
In a large saute pan or cast iron skillet, warm oil over medium-high heat. Saute onion about 4 minutes. Push onions to outer edges of skillet. Add mustard seed and cover skillet with a lid or oil screen or baking tray to prevent mustard seeds from popping out of the pan! Cook 1-2 minutes to toast seeds. Add curry powder and cook 1 minute stirring to toast, add wine or lemon juice and cook 1 minute. Turn off heat.
When potatoes and lentils are done, add lentils including any cooking liquid, to onions and curry in skillet. Drain potatoes, preserving 1/2 cup cooking liquid. Add potatoes to skillet and a little cooking liquid if it dish seems dry. Heat until warm, stirring.