Recipe: Yummy Coconut curry lentils and potatoes

Coconut curry lentils and potatoes. 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.

How to Make Coconut Curried Golden Lentils. 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. You can have Coconut curry lentils and potatoes using 10 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Coconut curry lentils and potatoes

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

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!) 😊.

Ohhhh and who could forget about the lentils? Add the lentils, sweet potato, turmeric, garam masala, curry powder, salt, and pepper. Add the broth and bring to a boil. Reduce to a simmer and cook for twenty-five minutes, or until the lentils and sweet potato are tender. Do you all cook with curry powder much?