Simmered Lentil and Potato Curry with Mustard Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting Nepali-inspired curry with tender potatoes and lentils simmered in aromatic mustard oil and spices, perfect for chilly evenings. This asian-inspired vegetarian ready in about 55 minutes pairs yellow lentils, medium (diced) potatoes, (finely chopped) onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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: 40 min Serves 4 Asian cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons mustard oil in a large pot over medium heat until shimmering. Add 1 teaspoon cumin seeds and 1/2 cup finely chopped onions, stirring for 2-3 minutes until onions are translucent and fragrant.
  2. Step 2: Add 2 tablespoons minced ginger, 3 cloves minced garlic, 1 teaspoon turmeric, and 1 teaspoon coriander powder, cooking for 1 minute until aromatic.
  3. Step 3: Stir in 1 cup rinsed yellow lentils, 2 cups diced potatoes, 2 medium diced tomatoes, and 4 cups water. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25-30 minutes until lentils and potatoes are tender.
  4. Step 4: Season with 1 teaspoon salt and simmer uncovered for 5 minutes to thicken. Garnish with 2 tablespoons chopped cilantro before serving.

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Frequently asked questions

How long does Simmered Lentil and Potato Curry with Mustard Oil take to make?

Total time is about 55 minutes (15 min prep + 40 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 Simmered Lentil and Potato Curry with Mustard Oil?

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 yellow lentils from drying out.

Can I substitute ingredients in Simmered Lentil and Potato Curry with Mustard Oil?

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 Simmered Lentil and Potato Curry with Mustard Oil 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 Simmered Lentil and Potato Curry with Mustard Oil?

Asian vegetarian 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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