In a pot on medium heat, add the oil, chopped jalepeno, bell pepper, garlic, and onions and cook them until the onion turns translucent
Then add in the diced potatoes, lentils, coconut milk, water, crushed tomatoes, and spices.
Stir until it's well-combined and bring to a boil.
Once boiling, reduce the potato curry to a simmer, cover and let it cook for about 50 minutes until thick, creamy, and the lentils are soft
Serve in a bowl and enjoy!