Coconut curry lentils and potatoes
Coconut curry lentils and potatoes

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, coconut curry lentils and potatoes. One of my favorites. For mine, 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 popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Coconut curry lentils and potatoes is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. 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. Get 1/2 cup brown lentils, rinsed and drained
  2. Take 1 cup vegetable broth
  3. Prepare 1 cup coconut milk
  4. Make ready 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. Make ready 1/2 cup frozen peas
  8. Take 2 tbsp cilantro, finely chopped
  9. Prepare pinch salt and pepper
  10. Prepare 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.

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!) 😊

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