Coconut curry lentils and potatoes
Coconut curry lentils and potatoes

Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, coconut curry lentils and potatoes. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Coconut curry lentils and potatoes is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Coconut curry lentils and potatoes is something which I’ve loved my entire 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 particular recipe, we must first 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. Get 1 cup vegetable broth
  3. Take 1 cup coconut milk
  4. Get 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. Prepare 2 tbsp cilantro, finely chopped
  9. Take pinch salt and pepper
  10. Make ready 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!) ๐Ÿ˜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. 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 it up for this special food coconut curry lentils and potatoes recipe. Thanks so much for your time. I am sure that you will make this at home. There is 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!