Potato, Lentil and Pea Curry


  • 1 tsp vegetable oil
  • 1 onion, roughly chopped
  • 3 garlic cloves, finely grated
  • 1 tbsp curry powder
  • 1 x 400g tinned chopped tomatoes
  • 4 small/medium sized potatoes, about 500g, scrubbed and cut into small chunks
  • 1 x 400g tinned lentils, drained and rinsed
  • 160g frozen peas
  • Sea salt and freshly ground black pepper
  • 1 tbsp roughly chopped coriander, optional


  1. Heat a large sauté pan until medium hot. Add the vegetable oil and onion, stir well then cover and fry for 3-4 minutes until softened.

  2. Add the garlic and curry powder and cook for 1 minute, then add the tinned tomatoes and bring to a simmer.

  3. Stir in the potatoes, refill the empty tomato tin with water and add to the pan, then bring to the boil.

  4. Simmer for 5 minutes, then cover with a lid and cook for another 10 minutes until the potatoes are just tender.

  5. Stir in the lentils and peas and return to a simmer. Cook for a few minutes until hot through then season to taste.

  6. Divide between serving bowls, and top with the coriander, if using.