Coconut curry lentils and potatoes

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, coconut curry lentils and potatoes. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Coconut curry lentils and potatoes is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Coconut curry lentils and potatoes is something that I have loved my whole life. They are fine and they look fantastic.

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.

To get started with this particular recipe, we must prepare a few ingredients. 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. Make ready 1⁄2 cup brown lentils, rinsed and drained
  2. Make ready 1 cup vegetable broth
  3. Prepare 1 cup coconut milk
  4. Prepare 1⁄2 tbsp curry powder
  5. Take 1 potato, peeled and cut into 1⁄2 cubes
  6. Make ready 1 tbsp peanut/sesame some sort of oil
  7. Prepare 1⁄2 cup frozen peas
  8. Prepare 2 tbsp cilantro, finely chopped
  9. Make ready pinch salt and pepper
  10. Get 2 tbsp plain or Greek yogurt

Add the lentils, potato, carrot, and spices/seasonings, and stir to combine everything. Add the water or broth and bring to a boil. Pour coconut milk over tomato mixture and whisk in curry paste and sugar until smooth. ADD the potato and lentils and stir to coat with the spice mixture.

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!) 😊

Pour coconut milk over tomato mixture and whisk in curry paste and sugar until smooth. 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. The base for this simple curry soup is onion, garlic, ginger, carrots, and potatoes.

So that’s going to wrap this up for this exceptional food coconut curry lentils and potatoes recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!