Coconut curry lentils and potatoes
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. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

An easy and filing vegetarian curry dish, featuring lentils and sweet potato. These coconut curry lentils are wonderfully simplistic and an easy vegan dinner to make any night of the week. I love Indian food and this recipe for Coconut Curry Lentils and Potatoes is no exception. And if not Indian, then Mexican.

Coconut curry lentils and potatoes is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Coconut curry lentils and potatoes is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook coconut curry lentils and potatoes using 10 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Coconut curry lentils and potatoes:
  1. Get 1/2 cup brown lentils, rinsed and drained
  2. Make ready 1 cup vegetable broth
  3. Get 1 cup coconut milk
  4. Prepare 1/2 tbsp curry powder
  5. Get 1 potato, peeled and cut into 1/2 cubes
  6. Make ready 1 tbsp peanut/sesame some sort of oil
  7. Make ready 1/2 cup frozen peas
  8. Prepare 2 tbsp cilantro, finely chopped
  9. Make ready pinch salt and pepper
  10. Prepare 2 tbsp plain or Greek yogurt

Wash and dry the fresh produce. Serve the cooked lentils and kale topped with the finished sweet potato and garlic yogurt. I had been looking for the perfect recipe for a vagan curry. While searching, I came across Indian and Jamaican recipes.

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!) 😊

I had been looking for the perfect recipe for a vagan curry. While searching, I came across Indian and Jamaican recipes. I decided to wing it and mix both. The coconut milk, curry, sweet potatoes, and a touch of cinnamon give it a slightly sweet flavor that's both light and delicious. The coconut milk is pureed with some of the sweet potatoes, then added to the broth to give it a creamy, velvety texture.

So that is going to wrap this up with this exceptional food coconut curry lentils and potatoes recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!