Name: Coconut Curry Lentils and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup brown lentils, rinsed and drained; 2 cups coconut milk; 1 1/2 cups vegetable broth; 1 tbsp. curry powder; 2 medium russet potatoes, peeled and cut into 1/2-inch cubes; 2 tbsp. peanut oil; 1 cup frozen peas; 1/4 cup cilantro, minced

Ingredients

Scale

1 cup brown lentils, rinsed and drained
2 cups coconut milk
1 1/2 cups vegetable broth
1 tbsp. curry powder
2 medium russet potatoes, peeled and cut into 1/2-inch cubes
2 tbsp. peanut oil
1 cup frozen peas
1/4 cup cilantro, minced

Cook Mode Prevent your screen from going dark

Instructions

Combine the lentils, coconut milk, vegetable broth and curry powder in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer, partially covered. Stir occasionally and let cook for about 15 minutes.
Add potatoes to the pan and cover completely. After about 10 minutes, stir in peanut oil and add more liquid if it's getting dry.
Add peas, cover and keep cooking until lentils and potatoes are very tender, 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.