Weekly Recipe

Lentil and Potato Curry

Ingredients (cheap & shelf-stable):
1 cup dry red lentils (or 1 can cooked lentils, drained/rinsed)

1 medium potato, diced small

1/2 onion, chopped (optional)

1 clove garlic, minced (or 1/2 tsp garlic powder)

1 tsp curry powder

1/2 tsp salt

1/4 tsp black pepper or chili flakes (optional)

2 cups water (1 if using canned lentils)

1 tbsp oil or margarine (optional)

1/2 cup canned tomatoes or 2 tbsp tomato paste (optional)

Optional: Frozen peas, carrots, or spinach if available

Instructions (Microwave-Only, No Stove):
Step 1: Prep Lentils

If using dry lentils: Rinse them in water.

Place lentils in a large microwave-safe bowl with 2 cups water.

Microwave uncovered for 10 minutes on HIGH. Stir halfway.

(Check water level—add more if it’s drying out.)

Step 2: Add Veggies & Spices

Add diced potatoes, onion, and garlic to the same bowl.

Stir in curry powder, salt, pepper, and tomatoes if using.

Microwave for another 8–10 minutes, stirring halfway through, until potatoes are soft.

Step 3: Finish & Serve

Add oil or margarine (for richness, optional).

Stir well, mash slightly if you like it thicker.

Taste and adjust salt/spices.