Cumin-Spiced Potato and Red Lentil Curry

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A hearty, flavorful curry with tender potatoes and red lentils in a fragrant cumin-spiced tomato base, ideal with rice. This Asian recipe, ready in about 40 minutes, pairs red lentils, potatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup red lentils
• 2 medium, peeled and diced potatoes
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 1 tablespoon, grated ginger
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 large, diced tomato
• 3 cups vegetable broth
• 2 tablespoons, chopped fresh cilantro
• 1 teaspoon salt
• 2 tablespoons olive oil

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 teaspoon cumin seeds and 1 large finely chopped onion, cooking for 5 minutes until golden and soft.
2. Step 2: Add 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until aromatic.
3. Step 3: Stir in 1/2 teaspoon turmeric, 1 teaspoon ground coriander, and 1 large diced tomato, cooking for 2 minutes until the tomato breaks down.
4. Step 4: Add 1 cup red lentils, 2 medium peeled and diced potatoes, and 3 cups vegetable broth. Bring to a gentle boil, then reduce heat to low and simmer for 25 minutes until lentils and potatoes are tender.
5. Step 5: Season with 1 teaspoon salt and stir in 2 tablespoons chopped fresh cilantro. Cook for 2 more minutes, then serve with steamed rice.