Coconut curry lentils and potatoes

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, coconut curry lentils and potatoes. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look 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 on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Coconut curry lentils and potatoes is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have coconut curry lentils and potatoes using 10 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Coconut curry lentils and potatoes:
  1. Take 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. Get 1 tbsp peanut/sesame some sort of oil
  7. Get 1⁄2 cup frozen peas
  8. Make ready 2 tbsp cilantro, finely chopped
  9. Take 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!) 😊

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. For the quintessential curry flavor, I relied on my DIY curry powder that I've been putting in everything lately (i.e. Crispy Tofu, Vibrant Green Curries, and Tofu Scrambles).

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