Massaman Red Lentil and Potato Curry
A thick, comforting curry of red lentils and soft potatoes in a gentle massaman sauce with spinach.
Made with Massaman curry paste and Homemade vegetable stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 mins
- LevelEasy
- Costabout £1.45 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pot and cook the onion for 5 minutes.
5 min - 2
Add your ready made Massaman curry paste (see the base recipe), made without shrimp paste, and fry for 2 minutes.
2 min - 3
Add the lentils, potatoes, coconut milk, your ready made vegetable stock (see the base recipe), tamarind, tamari and palm sugar. Bring to a simmer.
- 4
Cook for 25 minutes, stirring often, until the lentils are soft and the potatoes are tender. Add a splash of water if it gets too thick.
25 min - 5
Cook the rice following the packet instructions.
- 6
Stir in the spinach until wilted, then the lime juice. Taste and adjust.
- 7
Serve over the rice.
Tips
- Rinse the lentils until the water runs mostly clear to remove foam and dust.
- Stir regularly, as lentils stick to the bottom as they thicken.
- Add roasted peanuts on top if nuts are fine.
Storing and freezing
Cool within 1 to 2 hours and keep in the fridge for up to 4 days. Freeze for up to 3 months. It thickens when chilled, so add a splash of water when reheating until steaming hot all the way through.
Questions
Can I use green or brown lentils?
Red lentils break down into a creamy sauce. Green or brown hold their shape and need about 15 minutes more cooking.
Is it a thick curry?
Yes, closer to a dal. Add more stock for a looser curry.
Can I make it without potatoes?
Yes, use cubed butternut squash or sweet potato instead.
More made with massaman curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.