1. Slice the potatoes in half and place in a steamer basket or a pan. Boil or steam until tender, about 30 minutes
2. Add the oil to a large pan over a medium heat. Finely chop the onion and add to the pan with the curry powder. Fry for 2 minutes then add the lentils, tomatoes and water. Cover the pan and simmer for 15 minutes.
3. When the potatoes have cooked, add to the curry along with the coconut milk. Cook for a further 10 minutes uncovered until the curry is thick and creamy. Add salt to taste.
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|Serving Size: 1 Serving (254g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 31 (100%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 31
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