Coconut curry lentils and potatoes
Coconut curry lentils and potatoes

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, coconut curry lentils and potatoes. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look 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 well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Coconut curry lentils and potatoes is something that I’ve loved my whole life. They are nice and they look fantastic.

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

The ingredients needed to make Coconut curry lentils and potatoes:
  1. Prepare 1/2 cup brown lentils, rinsed and drained
  2. Prepare 1 cup vegetable broth
  3. Take 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. Get 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’s going to wrap this up with this special food coconut curry lentils and potatoes recipe. Thanks so much for your time. I am confident you can make this at home. There is 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, friends and colleague. Thanks again for reading. Go on get cooking!