Coconut curry lentils and potatoes

Name: Coconut curry lentils and potatoes
Total time: 2400 s
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 cup brown lentils, rinsed and drained; 1 cup vegetable broth; 1 cup coconut milk; 1/2 tbsp curry powder; 1 potato, peeled and cut into 1/2 cubes; 1 tbsp peanut/sesame some sort of oil; 1/2 cup frozen peas; 2 tbsp cilantro, finely chopped; pinch salt and pepper; 2 tbsp plain or Greek yogurt

Jenny @Jenny_pretend_chef

Sooo tasty. Literally ate a huge portion of it myself. Really good recipe you can add whatever veggies you enjoy, like cauliflower or broccoli, or even chickpeas, etc., anything you like. Just add a little more vegetable broth. The yogurt is key too! Adds a nice light taste to the heavy sauce and spices.

Jenny @Jenny_pretend_chef

Saved

Ingredients

40 mins

2 servings

1/2 cupbrown lentils, rinsed and drained
1 cupvegetable broth
1 cupcoconut milk
1/2 tbspcurry powder
1potato, peeled and cut into 1/2 cubes
1 tbsppeanut/sesame some sort of oil
1/2 cupfrozen peas
2 tbspcilantro, finely chopped
pinchsalt and pepper
2 tbspplain or Greek yogurt

Saved

Steps

40 mins

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!) 😊