Coconut curry lentils and potatoes
Coconut curry lentils and potatoes

Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, coconut curry lentils and potatoes. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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. I had been looking for the perfect recipe for a vagan curry.

Coconut curry lentils and potatoes is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Coconut curry lentils and potatoes is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this 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. Prepare 1/2 cup brown lentils, rinsed and drained
  2. Take 1 cup vegetable broth
  3. Get 1 cup coconut milk
  4. Prepare 1/2 tbsp curry powder
  5. Prepare 1 potato, peeled and cut into 1/2 cubes
  6. Prepare 1 tbsp peanut/sesame some sort of oil
  7. Prepare 1/2 cup frozen peas
  8. Make ready 2 tbsp cilantro, finely chopped
  9. Take pinch salt and pepper
  10. Take 2 tbsp plain or Greek yogurt

This Indian Coconut Lentil Curry is full of flavor and can either be made in an Instant Pot or on the stove-top. Infused with fragrant Indian spices, this authentic recipe is not only delicious, it is vegan and gluten-free! Serve the creamy curry lentils over a bed of baby spinach, basmati rice or with. Do you all cook with curry powder much?

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!) 😊

Serve the creamy curry lentils over a bed of baby spinach, basmati rice or with. Do you all cook with curry powder much? I didn't start using it until a few years ago and now I can't get enough of it. And, it happens to go really well with quinoa, lentils and sweet potato, which happen to be a few of my favorite foods! This meal is kinda in-between a stew and a quinoa bowl.

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