Lentils, Peas, and Potato Curry: Easy Weeknight Comfort Food

This lentils, peas, and potato curry recipe offers a delightful blend of flavors and textures. With simple ingredients and easy-to-follow steps, it is perfect for a satisfying meal any day of the week.

Lentil peas potato curry in a white bowl with two plates with rice and naan in the background.

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This comforting lentil, pea, and potato curry blend warming curry spices, creamy red lentils, and a rich, flavorful sauce. This recipe uses pantry staples and is perfect for a quick and easy hearty meal.

Enjoy this curry as a comforting main course with a side of basmati rice or warm naan bread. For a lighter meal, pair it with a simple cucumber salad or yogurt-based raita.

Ingredients

Ingredients to make lentil peas potato curry on a white surface.

Red Lentils: Red lentils cook faster than other varieties, making them ideal for quick preparation. Rinse them thoroughly before use to remove any impurities and enhance their texture in the dish.

Peas (Fresh or Frozen): Fresh peas are fantastic if in season, providing a burst of sweetness and vibrant color. However, frozen peas are a convenient alternative.

Potatoes: Choose starchy potatoes like Russets or Yukon Golds for their ability to break down slightly during cooking, thickening the curry and adding creaminess. Ensure uniformity in size when cutting potatoes to ensure even cooking.

Curry Powder: For an authentic flavor profile, use high-quality curry powder. Adjust the quantity according to personal taste preferences.

Coconut Milk: Use full-fat coconut milk for a rich and creamy texture. Shake the can well before opening to ensure the thick cream is evenly distributed. If preferred, light coconut milk can be used as a lighter option.

See the recipe card for the complete list of ingredients and quantities.

Step-by-step Instructions

Onion, ginger, garlic sauted in a frying pan.

Step 1: In a large frying pan or skillet, heat oil over medium heat. Add the chopped onion and cook until softened – about 5 minutes. Add the garlic ginger paste, and cook for another 2 minutes, stirring frequently.

Tomatoes and spices cooked in the frying pan.

Step 2: Add the tomatoes, curry powder, chili powder, and salt. Mix well and cook the tomato and spices for 4-5 minutes.

Red lentils, potatoes, and water added to the frying pan.

Step 3: Add the potatoes, rinsed red lentils, and two cups of water. Mix well and bring it to a boil. Simmer for about 15-20 minutes, stirring occasionally, until the lentils and potatoes are cooked and the mixture has thickened.

Coconut milk and peas added to the frying pan.

Step 4: Add the peas and coconut milk. Stir to combine everything.

Fully cooked lentil peas potato curry in the frying pan.

Step 5: Mix well and simmer for 5-7 minutes or until the peas are done and the curry thickens.

Expert Tips

  • Do not rush the sauteeing of onions, garlic, and ginger. This builds depth of flavor and adds complexity to the final dish.
  • If the curry seems too thin, simmer it for a few additional minutes with the lid off to let it thicken naturally. Alternatively, mash a small portion of the cooked potatoes in the pot to add a thicker texture.
  • Replacing water with vegetable broth adds additional savory depth and flavor to the curry.

Serving Suggestions

Serve this hearty lentil, pea, and potato curry with basmati rice or naan bread to soak up the flavorful sauce. Pair it with a crisp cucumber salad dressed with lemon juice and olive oil.

I also like to add a side of red lentil fritters for a crunchy contrast and complete the meal with creamy yogurt raita.

More Hearty Lentil Curry Recipes

Craving something different? Try this Vegetable Lentil Curry featuring brown lentils and an array of colorful vegetables.
For a meaty variation, consider this Ground Meat Curry enriched with mung beans that add a unique texture to the dish.
Or, if you’re a poultry fan, this Chicken Lentil Curry boasts the comforting flavors of red lentils paired with tender chicken pieces.

How to store leftovers

To store any leftovers, cool it and transfer it to an airtight container. Refrigerate the curry for up to 3-4 days. It also freezes well for up to three months.

When reheating, thaw frozen curry in the refrigerator overnight and reheat on the stovetop or in the microwave, adding a splash of water if needed to restore the desired consistency.

Recipe FAQs

Can I use other types of lentils in this curry?

Yes, you can substitute green lentils for red lentils in this recipe. However, remember that green lentils require pre-soaking for at least 30 minutes or longer cooking time than red lentils.

Can I substitute the coconut milk with another type of milk?

While coconut milk adds a rich and creamy texture to the curry, you can substitute it with other non-dairy milk alternatives such as almond milk or soy milk. Remember that this may alter the flavor slightly.

Can I make this curry ahead of time?

Yes, this curry can be made ahead of time and stored in the refrigerator for 3-4 days or frozen for longer storage. Reheat gently on the stovetop or in the microwave until heated through.

Can I make this curry spicier?

Absolutely! Feel free to adjust the amount of curry powder or add additional chili flakes or fresh chilies to increase the heat level according to your preference.

Can I omit the potatoes or peas from the recipe?

Yes, you can customize this curry to suit your preferences. If omitting potatoes, add vegetables such as carrots or cauliflower for added texture. Similarly, you can omit peas or replace them with another green vegetable such as spinach or green beans. Adjust cooking times accordingly based on the vegetables you choose to include.

Lentil peas potato curry on a white plate served with rice, naan, and onion slices and garnished with cilantro.

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Lentil peas and potato curry in a white bowl garnished with onion slices and cilantro.

Lentil, Peas, and Potato Curry

This lentils, peas, and potato curry recipe offers a delightful blend of flavors and textures. Vegan and naturally gluten-free.
4.75 from 4 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Indian
Servings: 6
Author: Shilpa Kerur

Equipment

Ingredients

  • 1 cup red lentils rinsed
  • 2 cups peas fresh or frozen
  • 2 medium potatoes diced
  • 2 tablespoons oil
  • 1 onion chopped
  • 2 teaspoons ginger garlic paste (sub with minced ginger and garlic)
  • 1 can diced tomatoes
  • 2 tablespoons curry powder
  • ½ teaspoon chili powder adjust as per taste
  • ¾-1 teaspoon salt adjust as per taste
  • 1 can coconut milk
  • 2 tablespoons cilantro for garnish
  • 2 tablespoons lemon juice

Instructions

  • In a large frying pan or skillet, heat oil over medium heat. Add the chopped onion and cook until softened – about 5 minutes. Add the garlic ginger paste, and cook for another 2 minutes, stirring frequently.
  • Add the tomatoes, curry powder, chili powder, and salt. Mix well and cook the tomato and spices for 4-5 minutes.
  • Add the potatoes, rinsed red lentils, and one cup of water. Mix well and bring it to a boil. Simmer for about 15-20 minutes, stirring occasionally, until the lentils and potatoes are cooked and the mixture has thickened.
  • Add the peas and coconut milk. Stir to combine everything. Simmer for 5-7 minutes or until the peas are done.
  • Turn off the heat and add the lemon juice and cilantro. Serve warm with naan or rice.

Notes

  • Take the extra step to sauté onions, garlic, and ginger until softened and fragrant. This builds depth of flavor and adds complexity to the final dish.
  • If the curry seems too thin, simmer it for a few additional minutes with the lid off to let it thicken naturally. Alternatively, mash a small portion of the cooked potatoes in the pot to add a thicker texture.
  • Replacing water with vegetable broth adds additional savory depth and flavor to the curry.

Nutrition

Calories: 395kcal | Carbohydrates: 45g | Protein: 14g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 411mg | Potassium: 1039mg | Fiber: 15g | Sugar: 7g | Vitamin A: 542IU | Vitamin C: 45mg | Calcium: 85mg | Iron: 7mg
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