Recipe: Yummy Coconut curry lentils and potatoes

Delicious, fresh and tasty.

Coconut curry lentils and potatoes. An easy and filing vegetarian curry dish, featuring lentils and sweet potato. Simple, flavorful Coconut Curried Golden Lentils seasoned with fresh spices, garlic, and ginger in a vibrant coconut sauce. It may be their vibrant golden color, but I just couldn't wait to cook up these lentils and put them on every bowl and salad from here to eternity.

Coconut curry lentils and potatoes Reduce to a simmer and cook for twenty-five minutes, or until the lentils and sweet potato are tender. Can I Freeze Coconut Curry Lentils? This recipe makes a lot but luckily it freezes well-rice and all! You can have Coconut curry lentils and potatoes using 10 ingredients and 3 steps. Here is how you cook it.

Ingredients of Coconut curry lentils and potatoes

  1. It's 1/2 cup of brown lentils, rinsed and drained.
  2. You need 1 cup of vegetable broth.
  3. You need 1 cup of coconut milk.
  4. It's 1/2 tbsp of curry powder.
  5. It's 1 of potato, peeled and cut into 1/2 cubes.
  6. You need 1 tbsp of peanut/sesame some sort of oil.
  7. You need 1/2 cup of frozen peas.
  8. You need 2 tbsp of cilantro, finely chopped.
  9. Prepare pinch of salt and pepper.
  10. Prepare 2 tbsp of plain or Greek yogurt.

Just portion everything out into single serving freezer Add the onion, garlic, sweet potato, carrots, lentils, curry powder, cloves, diced tomatoes, tomato sauce, and vegetable broth to the slow cooker. 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!

Coconut curry lentils and potatoes instructions

  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!) 😊.

This meal is kinda in-between a stew and a quinoa bowl. This lentil curry is easily made by simmering lentils, tomatoes, spices, and aromatics with coconut milk. Serve with rice for a naturally vegan and gluten-free meal TO ADD HEARTY VEGETABLES LIKE SWEET POTATO OR CAULIFLOWER: Cut the veggies into bite-sized pieces, and add them. Sprinkle curry powder, turmeric, and cayenne over diced sweet potatoes and toss to coat. Add lentils, remove from heat, and let stand.