Hearty, comforting potato and lentil curry
1 tin parboiled lentils, drained.
1 onion, finely chopped.
2 medium-sized potatoes, peeled and cubed.
1 tbsp. Bombay Masala.
½ tsp turmeric powder.
Salt to taste.
Fresh coriander to garnish.
1 tomato, grated.
In a pot, bring some oil to the heat.
Add the onions and saute until transparent.
Add salt and stir.
Add the grated tomatoes, spices, and curry leaves.
Stir so that everything is well coated, add a little water at a time so that a nice thick paste is achieved.
Add the potatoes and add water to cover the potatoes, cover, and cook until the potatoes are soft.
Add the lentils and mix to combine.
Cook until the water has cooked away.
Garnish with fresh coriander.
Prepared, tried, and tested Bobby Swanson