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Lunch recipe · from the recipe book

Curried Coconut Tomato Potatoes with Red Lentils

Tender red potatoes simmered in a gently spiced tomato-coconut sauce thickened with silky red lentils, finished with spinach and a bright squeeze of lime.

Curried Coconut Tomato Potatoes with Red Lentils

Ingredients

  • 4 small700 gRed potatoescut into 1-inch chunks
  • 14 oz400 gDiced tomatoes, canned
  • 1 cup200 gCoconut milk, cannedstirred
  • ⅔ cup120 gRed lentils, dryrinsed
  • 2½ cups600 gWater
  • 1½ medium160 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 tbsp15 gCanola oil
  • 2 tbsp32 gTomato paste
  • 1½ tbsp8 gCurry powder
  • 1½ tsp3 gGround cumin
  • ¾ tsp2 gGround turmeric
  • ¾ tsp5 gSalt
  • 4 cups loosely packed120 gBaby spinach
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prep first: dice the onion, mince the garlic, grate the ginger, cut the red potatoes into chunks, rinse the red lentils and chop the cilantro.
  2. Heat the canola oil in a Dutch oven over medium heat. Add the onion and cook, stirring, until soft and golden, about 7 minutes.
  3. Add the garlic and ginger and cook 1 minute until fragrant. Stir in the tomato paste, curry powder, cumin and turmeric and cook 1 minute more.
  4. Add the diced tomatoes with their juice, the water, the red lentils, the potatoes and the salt. Bring to a boil, then lower to a gentle simmer.
  5. Cover and simmer, stirring now and then so the lentils don't stick, until the potatoes are fork-tender and the lentils have melted into the sauce, about 25 minutes.
  6. Stir in the coconut milk and simmer uncovered 5 minutes until thick and creamy.
  7. Turn off the heat, stir in the spinach until wilted, then stir in the lime juice.
  8. Ladle into bowls and scatter the cilantro over the top.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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