Potato Lentil Coconut Curry is a comforting and flavorful dish, featuring hearty potatoes and protein-rich lentils simmered in a fragrant coconut-infused sauce. Each spoonful offers a delightful blend of spices and creamy coconut milk, creating a satisfyingly rich and aromatic curry. This wholesome meal is perfect for cozy nights in, providing a nourishing and delicious taste of Indian-inspired cuisine.
Ingredients:
- 1 cup red lentils, rinsed
- 1 large sweet potato
- 1 large russet potato
- 1 large carrot
- 1 medium onion
- 4-5 garlic cloves
- 1 thumb piece size ginger, ~1 tbsp grated
- 2 tbsp curry powder
- 1 tbsp plus 1/2 tbsp avocado oil
- 4 cups water or vegetable broth
- 1 cup coconut milk (can)
- A small bunch of fresh cilantro, chopped
- Juice of 1 large lemon
- Salt, pepper and chili pepper to taste
Optional:
- Fresh turmeric, 1 tsp grated
Instructions:
- Peel sweet potato, potato, carrot and onion, and cut them into similar in size, small pieces.
- Mince garlic, and grate ginger and turmeric (if using).
- Heat up 1 tbsp of avocado oil in a large saute pan or Dutch oven, and saute onion, carrot and potatoes for about 5 minutes.
- Push vegetables to the edges of your pan to create some space in the center.
- Add 1/2 tbsp oil to the middle, and fry garlic, ginger and curry powder for 1 minute until fragrant, before mixing it with the rest.
- Add lentils, water or broth, and bring everything to a boil.
- Simmer over low heat for 20 minutes, stirring occasionally.
- Turn off the heat, stir in coconut milk, and let curry sit for 5 minutes.
- Then add chopped cilantro and fresh lemon juice and turmeric (if using), and season to taste with salt, black pepper and a bit of chili.
