I love, love, love Indian food and this recipe for Coconut Curry Lentils and Potatoes is no exception. I could eat it everyday. And if not Indian, then Mexican. Mexican food is pretty awesome too. But back to Indian. I’ve been making my way through way too many dal recipes in an attempt to replicate the one at my favorite little takeout spot. I have not been successful on that front, but in the process have stumbled upon some amazing and wonderfully simplistic recipes. Roasted Masala Cauliflower is divine and doesn’t require more than 10 minutes to put together. So once I nail down my dal recipe, I’ll post it. Until then I have an Indian feast that will have you stuffed to the gills: Vegetable Pakoras (courtesy of the Trader Joe’s frozen section and totally vegan), Coconut Lentils with Potatoes and Peas, and Roasted Masala Cauliflower. Should we get cooking?
This whole production will come together in no time, but you will need to do a little multi-tasking. If you prefer basmati rice with lentils, get that started straight away. Even if it’s done early and just sitting it will be fine. Rinse you lentils and get them going. Multi-task, but take your time. Enjoy making. Enjoy eating.
And thanks to my assistant for dressing for the occasion. I can always rely on her to add a little flare to my projects.
Coconut Curry Lentils and Potatoes
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- 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
- 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.