Coconut curry lentils and potatoes
Coconut curry lentils and potatoes

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, coconut curry lentils and potatoes. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Instructions Combine the lentils, coconut milk, vegetable broth and curry powder in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer, partially covered. Add the potatoes and turn up the heat, stirring from time to time for a few minutes so the potatoes are coated in the spices.

Coconut curry lentils and potatoes is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Coconut curry lentils and potatoes is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook coconut curry lentils and potatoes using 10 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Coconut curry lentils and potatoes:
  1. Get 1/2 cup brown lentils, rinsed and drained
  2. Prepare 1 cup vegetable broth
  3. Make ready 1 cup coconut milk
  4. Make ready 1/2 tbsp curry powder
  5. Make ready 1 potato, peeled and cut into 1/2 cubes
  6. Prepare 1 tbsp peanut/sesame some sort of oil
  7. Get 1/2 cup frozen peas
  8. Take 2 tbsp cilantro, finely chopped
  9. Prepare pinch salt and pepper
  10. Get 2 tbsp plain or Greek yogurt

Add the water or broth and bring to a boil. ADD the potato and lentils and stir to coat with the spice mixture. ADD the tomatoes, coconut milk, stock, garam masala, salt and sugar, bring to the boil and cover with a lid. WHILE the curry simmers, cook the rice.

Instructions to make Coconut curry lentils and potatoes:
  1. Put the lentils, coconut milk, vegetable broth and curry powder in a saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer. Partially cover and stir every now and then and let cook for about 15 minutes.
  2. Add potatoes to the pan and cover. After about 10 minutes, stir in peanut/sesame oil and add more liquid (veg broth or water) if it's getting dry.
  3. Add peas, cover and keep cooking until lentils and potatoes are tender when poked with a fork, about 5 to 10 minutes. If it gets too dry, add more liquid. It should be moist, but not soupy. Finish with lots of black pepper and cilantro. Top off with yogurt and enjoy! (p.s. I always go back for more yogurt!) šŸ˜Š

ADD the tomatoes, coconut milk, stock, garam masala, salt and sugar, bring to the boil and cover with a lid. WHILE the curry simmers, cook the rice. Add potatoes, lentils, coconut milk, and tomatoes and their juice. Once at a low boil, add lentils, stir, and reduce heat to low. Taste and adjust seasonings, adding coconut sugar for a little sweetness (optional), more curry powder for intense curry flavor, or sea salt and pepper for more balance.

So that is going to wrap this up for this exceptional food coconut curry lentils and potatoes recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!