Recipe of Homemade Coconut curry lentils and potatoes

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, coconut curry lentils and potatoes. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. 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 current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Coconut curry lentils and potatoes is something which I’ve loved my whole life.

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

Five bucks says you're going to look at the recipe and think, "No way THIS recipe could be one of Add the lentils and, if using, the cayenne powder, and the water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it. Wash and dry the fresh produce. Serve the cooked lentils and kale topped with the finished sweet potato and garlic yogurt.

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!) 😊

Wash and dry the fresh produce. Serve the cooked lentils and kale topped with the finished sweet potato and garlic yogurt. 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. Ohhhh and who could forget about the lentils?

So that’s going to wrap this up for this exceptional food coconut curry lentils and potatoes recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!