Cumin-Spiced Potato and Red Lentil Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty, flavorful curry with tender potatoes and red lentils in a fragrant cumin-spiced tomato base, ideal with rice. This nepali-inspired asian ready in about 40 minutes pairs red lentils, medium, peeled and diced potatoes, large, finely chopped 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.

★ 4.3 (15 ratings) Prep: 15 min Cook: 25 min Serves 4 Nepali cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Cumin-Spiced Potato and Red Lentil Curry take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cumin-Spiced Potato and Red Lentil Curry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red lentils from drying out.

Can I substitute ingredients in Cumin-Spiced Potato and Red Lentil Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cumin-Spiced Potato and Red Lentil Curry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cumin-Spiced Potato and Red Lentil Curry?

Nepali asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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