Massaman Potato and Lentil Curry
Skip the beef and go with a delicious combination of the same sweet curry flavours with a thick lentil base and creamy potatoes. Utterly satisfying on a colder evening. Check the curry paste that it doesn’t contain shrimp paste – even some supermarket varieties are vegan. Serve on its own, with rice or cauliflower rice if you like and some watercress. Top with yoghurt and coriander as an option and have a warm and delicious evening of it. Yum!
Prep Time5 mins
Cook Time25 mins
Total Time50 mins
Servings: 4 people
- 1 large red onion
- 2 tablespoons olive oil
- 1/4 cup vegan Massaman curry paste
- 1 cup red lentils
- 1 can coconut milk 270ml
- 2.5 cups water
- 500 g baby potatoes
- 4 flatbreads, roti or wraps
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves crushed
- 1 bunch watercress
- 1 teaspoon nigella seeds
Peel onion and cut into wedges. Heat oil in a large saucepan set over medium heat. Add the curry paste and cook, stirring, for 1 minute until fragrant. Add the onion and stir to cover in the paste, cook for another minute. Add the lentils and stir through the paste, pour in the coconut milk, rinse the can out with 1.5 cups water to get all of the milk out and add into the saucepan as well.
Add the potatoes, cover the saucepan with a lid and simmer gently, stirring occasionally, for 20-25 minutes or until the potatoes are soft, adding the extra cup of water toward the end of cooking.
To make the wraps, drizzle two of the wraps with olive oil, spread with crushed garlic and top with the other wraps. Heat in a sandwich press or on a hot frying pan for 2 minutes.
Divide the curry between serving bowls, sprinkle with nigella seeds, add watercress and serve with the hot wraps on the side.