Hot potato and lentil curry


A meal in itself, this dish also benefits from rice and any curry sides you happen to like. The level of heat can be varied to suit all tastes.




  1. Heat the oil and fry the cumin and mustard seeds until they start to crack.
  2. Fry the onion, garlic and chillies until starting to soften.
  3. Add the remaining spices and salt then fry for a further couple of minutes.
  4. Add the potatoes, tomatoes and lentils and fry for a short while.
  5. Add the water and lemon juice, bring to the boil and gently simmer for 25 minutes, stirring occasionally, until the potatoes are just cooked. Churn a bit to break up the lentils.
  6. Serve with grilled / fried halloumi or saag paneer and rice.