Quick Jalfrezi Curry with Potatoes and Lentils

I absolutely love Indian food, but to make it at home could be a big pain. I came up with this recipe out of necessity to cook a simple, quick meal that would be filling and produce delicious leftovers for my husband and I to take to work for lunch. And to do it on a budget!

A jar of an Indian simmer sauce was the answer! I've tired multiple brands like Maya Kaimal and Patak's, but I just recently discovered a Jalfrezi sauce sold at Smith's through the Private Selection brand. It sells for only about $2.60 for a 16-oz jar compared to $5 that you will pay for the Maya Kaimal sauces. It is flavorful, coconut creamy, and delicious. The dish turned out awesome and my husband always asks me to make it again and again. If you can't find a Jalfrezi sauce at a store near you, virtually any Indian simmer sauce will work well in this recipe.

Serves 8
Heat: Mild

• 2 large yellow potatoes, boiled in skin, peeled and chopped
• 1 cup green lentils, cooked 
• 1 tbsp olive oil
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 16-oz jar of Indian simmer sauce (I use Jalfrezi sauce by Private Selection)
• 1 14-oz can diced tomatoes 
• 5 small roma tomatoes, pureed in a processor or finely shopped
• 1/2 cup cilantro, finely chopped 
• salt to taste
• couscous or rice to serve 

1. Make sure you have your potatoes and lentils boiled before you start making the dish.

2. Heat olive oil in a large skillet. Add chopped onions and bell peppers. Sautee for about 7 minutes on high while constantly stirring. Reduce heat to medium. Add cooked potatoes and lentils. Pour in the Indian simmer sauce, a can of diced tomatoes, and processed roma tomatoes. Stir everything well, cover with a lid, heat through, and simmer on low for 5-7 minutes. Season with salt if needed.

3. Serve over couscous or rice sprinkled with cilantro.