Coconut curry lentils and potatoes
Coconut curry lentils and potatoes

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, coconut curry lentils and potatoes. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Coconut curry lentils and potatoes is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Coconut curry lentils and potatoes is something that I have loved my entire life.

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. How to Make Coconut Curried Golden Lentils.

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

This meal is kinda in-between a stew and a quinoa bowl. 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. I had been looking for the perfect recipe for a vagan curry.

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!) 😊

While searching, I came across Indian and Jamaican recipes. I decided to wing it and mix both. These rich, creamy, and earthy Coconut Curry Lentils are an easy and delicious vegan option for dinner or weekly meal prep! I swapped out the canned chickpeas for quick cooking lentils, and instead of a tomato-based curry sauce, I went with a super rich creamy coconut sauce, that pairs oh. Add the lentils, sweet potato, turmeric, garam masala, curry powder, salt, and pepper.

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’m sure that you will 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 family, colleague and friends. Thanks again for reading. Go on get cooking!