Coconut curry lentils and potatoes
Coconut curry lentils and potatoes

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, coconut curry lentils and potatoes. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look 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.

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

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

This coconut lentil curry recipe is ridiculously simple to make. Five bucks says you're going to look at the recipe and think, "No way THIS recipe could be one of the BEST This easy to make Creamy Coconut Lentil Curry is a healthy vegan recipe that makes a perfect Meatless Monday dinner recipe. 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!) šŸ˜Š

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