Coconut curry lentils and potatoes
Coconut curry lentils and potatoes

Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, coconut curry lentils and potatoes. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Coconut curry lentils and potatoes is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Coconut curry lentils and potatoes is something that I’ve loved my whole life.

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 begin with this recipe, we must first prepare a few ingredients. You can have 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. Take 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. Take 1 tbsp peanut/sesame some sort of oil
  7. Prepare 1/2 cup frozen peas
  8. Prepare 2 tbsp cilantro, finely chopped
  9. Get 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.

Steps 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 is going to wrap it up for this exceptional food coconut curry lentils and potatoes recipe. Thanks so much for your time. I am confident you can make this at home. There’s 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 family, colleague and friends. Thank you for reading. Go on get cooking!