Onion-Tomato Lentil and Potato Curry with Garam Masala

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A hearty, aromatic curry where red lentils and potatoes simmer in a rich tomato-onion base, finished with warm garam masala and cumin. Served with steamed rice for a complete meal. This indian (vegetarian, gluten-free) ready in about 40 minutes pairs rinsed Red lentils, medium, finely chopped (1 cup) Onion, diced Tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 25 min Serves 4 Indian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped onion and cook for 5 minutes until soft and golden.
  2. Step 2: Add 2 minced garlic cloves and 1 tsp grated ginger, cooking for 1 minute until fragrant.
  3. Step 3: Stir in 1/2 tsp cumin seeds and cook for 30 seconds until aromatic.
  4. Step 4: Add 1/2 tsp turmeric powder and cook for 1 minute, stirring constantly.
  5. Step 5: Stir in 1 cup diced tomatoes and cook for 3 minutes until they break down.
  6. Step 6: Add 1 cup rinsed red lentils, 2 cups diced potatoes, 2 cups vegetable broth, and 1/2 tsp salt. Bring to a simmer.
  7. Step 7: Cover and cook for 20 minutes, or until lentils and potatoes are tender. Stir in 1 tsp garam masala and cook uncovered for 5 minutes to blend flavors.

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Frequently asked questions

How long does Onion-Tomato Lentil and Potato Curry with Garam Masala 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 Onion-Tomato Lentil and Potato Curry with Garam Masala?

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 rinsed red lentils from drying out.

Can I substitute ingredients in Onion-Tomato Lentil and Potato Curry with Garam Masala?

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 Onion-Tomato Lentil and Potato Curry with Garam Masala 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.

Is Onion-Tomato Lentil and Potato Curry with Garam Masala vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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