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Dinner recipe · from the recipe book

Shrimp, Red Lentil and Potato Curry

Tender shrimp nestle in a thick, gingery tomato-red lentil curry with soft potato chunks, finished bright with lime and cilantro.

Shrimp, Red Lentil and Potato Curry

Ingredients

  • 1 lb450 gShrimp
  • 1 cup200 gRed lentils, dryrinsed
  • 2½ small400 gRed potatoescut into 3/4-inch cubes
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 14 oz400 gDiced tomatoes, canned
  • 3¾ cups900 gWater
  • 2 tbsp25 gCanola oil
  • 1½ tbsp8 gCurry powder
  • 1½ tsp3 gGround cumin
  • ¾ tsp2 gGround turmeric
  • ¾ tsp5 gSalt
  • 2 tbsp30 gLime juice
  • 1 cup chopped15 gFresh cilantrochopped

Steps

  1. Prepare first: chop the onion, mince the garlic, grate the ginger, cube the potatoes, rinse the red lentils, and pat the shrimp dry.
  2. Heat the canola oil in a large pot over medium heat. Add the onion and cook 6–8 minutes until soft and golden.
  3. Stir in the garlic and ginger and cook 1 minute. Add the curry powder, cumin and turmeric and stir 30 seconds until fragrant.
  4. Add the canned tomatoes with their juice, the red lentils, the potatoes, the water and half of the salt. Bring to a boil, then cover partly and simmer 20–25 minutes, stirring often, until the lentils break down and the potatoes are tender.
  5. Season the shrimp with the remaining half of the salt. Stir the shrimp into the curry and simmer 3–4 minutes until pink and opaque, reaching 145°F (63°C).
  6. Turn off the heat and stir in the lime juice. Serve topped with the cilantro.

Contains: Shellfish.

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

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