Curried Potatoes with Red Lentils
Ingredients
- Canola oil14g
- Butter14g≈ 1 tablespoon
- Yellow Onion110g≈ 1 medium
- Garlic7.5g≈ 1.25 × 2 cloves
- Sweet potatoes, orange flesh, without skin, raw155g
- Potatoes, russet300g≈ 0.75 × potato large (3" to 4-1/4" dia)
- Ginger root, raw6g≈ 1 tablespoon grated
- Thai red curry paste14g
- Lentils, dry96g≈ 8 × tablespoon
- Vegetable broth442g≈ 1.25 × can
- Coconut milk240g≈ 1 cup
- Lime juice, raw10g≈ 0.75 × 1 tablespoon
Estimated Cost
- Canola oil (14g)—
- Butter (14g)$0.12
- Yellow Onion (110g)$0.24
- Garlic (7.5g)$0.12
- Sweet potatoes, orange flesh, without skin, raw (155g)—
- Potatoes, russet (300g)—
- Ginger root, raw (6g)—
- Thai red curry paste (14g)—
- Lentils, dry (96g)—
- Vegetable broth (442g)—
- Coconut milk (240g)$1.87
- Lime juice, raw (10g)$0.04
* Cost estimate based on 5 of 12 ingredients.
Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Combine the canola oil and butter in a large skillet and warm over medium-high heat. Once the butter has melted, add the chopped onion and cook for 3 to 4 minutes until it becomes soft and begins to brown slightly.
- 2
2. Add the garlic, sweet potato pieces, and yellow potato pieces to the skillet. Cook for another 3 to 4 minutes, stirring occasionally, until the edges of the potatoes start to brown.
- 3
3. Stir in the fresh ginger and curry paste, cooking for approximately 1 minute while stirring constantly to distribute the spices.
- 4
4. Add the red lentils, vegetable stock, and coconut milk to the skillet. If using cilantro, add it now. Stir well to combine all ingredients, then reduce the heat to low and establish a gentle simmer.
- 5
5. Cover the skillet and simmer for 30 minutes, stirring occasionally, until the potatoes are completely tender. If the mixture becomes too thick as it cooks, thin it by stirring in a bit more stock, water, or coconut milk.
- 6
6. Finish the dish by squeezing in the lime juice and seasoning with salt to taste. Serve immediately while hot.
Nutrition per serving
Based on 6 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.