This Potato Leek Lentil Curry is simple, quick, hearty, and tasty. It’s the perfect healthy, vegan dinner for any chilly evening.
Today’s recipe includes three of my favourite things: curry, potatoes, and 1 pot.
It’s getting pretty chilly in Denmark so I’m moving away from salads and smoothies and onto curries, stews, and soups instead. Not that I’m complaining.
In terms of food, I love this season. Root vegetables, leeks, pumpkin, apples, and pears are some of my absolute favourite ingredients, and they’re all in season right now. *Happy dancing*
In terms of everything else, I’m not a particularly big fan of autumn. It’s cold, rainy, and windy. The days are getting shorter and university is busier than ever.
BUT all of the amazing vegetables make up for it.
This particular curry is packed with potatoes, leek, and lentils, and it’s spiced with cumin, paprika, and garam masala.
It’s a hearty, satisfying, warming, and tasty meal.
It’s high in fibre from the vegetables and lentils, which are also a good source of protein.
You know what else is great about this recipe?
It’s a perfect recipe for using up any leftover vegetables. Carrots, kale, cabbage, broccoli, cauliflower, etc all work well in this dish.
This potato curry would make the perfect dinner for any chilly or dark evening. It’s also perfect for meal prepping as it’ll last for up to a week in the fridge and even longer in the freezer.
I highly recommend serving it with some toasted whole grain bread, brown rice, whole grain couscous or similar to make it even heartier and filling.
If you try this potato leek lentil curry, get in touch! Leave a comment, rate it, or share it on social media.
- 1 onion
- 2 garlic cloves
- 5 medium potatoes (about 600 g)
- 1 leek
- 1/2 cup red lentils (50 g)
- 2 cup water
- 1 tsp vegetable stock powder
- 2 tsp garam masala
- 2 tsp cumin
- 1 tsp paprika
- 2 handful spinach
- Salt and pepper
- To serve:
- 2 tbsp sesame seeds
- Optional: wholegrain bread, brown rice, etc.
Finely chop the onion and garlic. Chop the potatoes and leek into bite-size pieces.
In a large pot, fry the onion and garlic over medium-high heat for 3-4 minutes or until softened.
Then add the potatoes, leek, red lentils, water, vegetable stock powder, and all of the spices. Put the lid on and bring everything to a boil. Lower the heat to let it simmer for 15-20 minutes or until the potatoes are cooked all the way through and the lentils are soft.
Add the spinach and cook for another 2-3 minutes or until the spinach has wilted.
Toast the sesame seeds in a small, dry pan over medium-high heat for 2-3 minutes or until golden.
Season with salt and pepper.
Serve with optional sides such as wholegrain bread or brown rice.