VEGAN LENTIL AND POTATO CURRY


sometimes a warm and spicy bowl of lentil curry is all that you need to lift you up if you had a bad day at work because lets face it everybody have bad days.

This lentil curry is full of soothing spices and potatoes, I mean who doesn't love potatoes, RIGHT?

and the best part is that it comes together in under 40minutes.

If you have your prep done ahead of time like soaking up your lentils the night before and having a good thai red curry paste ready for you in the fridge or freezer this curry will come together in minutes.


The curry starts off by sautéing you curry paste in some oil until it is deeply roasted and carmelised which is the most important step in my opinion to give this curry that depth of flavor which makes it sooo good, than you add your lentils and the potatoes and cook them until they are halfway cooked through. Than I add the coconut milk and salt which will give this curry its creamy texture and mouthfeel. Finish it off with some lime juice and chopped coriander and serve hot with rice.

BON APPETITE!


WHAT YOU WILL NEED TO MAKE THIS DELICIOUS LENTIL AND POTATO CURRY?


Lentils I am using brown lentils or 'whole masoor dal' as we call it in india. I think when you cook these lentils they turn out super creamy and will give this curry a really nice depth of flavor when we combine it with coconut milk and the thai red curry paste.

SOAK THE LENTILS OVERNIGHT OR AT LEAST FOR 30MINUTES TO CUT ON COOKING TIME.


Potatoes I am using the good old brown skin potatoes ,you can use any floury or all purpose potato for this recipe but stay away from waxy potatoes.


Thai red curry paste use a good quality store bought thai red curry paste or you can make it yourself and store it in the freezer so that it comes handy when you are making a quick meal like we are doing today. REDUCE THE AMOUNT OF CURRY PASTE DEPENDING ON THE HEAT LEVEL OF YOUR BRAND OF CURRY PASTE.


Coconut milk I have used a good quality full fat coconut milk for this recipe but make sure you are not using coconut milk beverage because it is a completely different product.

YOU CAN REDUCE THE QUANTITY OF COCONUT MILK DEPENDING ON HOW CREAMY YOU WANT THE CURRY TO BE.


Coriander The sprinkling of chopped coriander leaves in the end will just give this dish the freshness that it needs.


Limes I am using limes but if you can't find them you can use lemons but I think fresh lime juice is unbeatable in this curry, it just lifts everything up.



CUISINE:INDIAN

COURSE:MAIN

SERVES:6

TOTAL TIME:40MINS


RECIPE OF VEGAN LENTIL AND POTATO CURRY


INGREDIENTS

3tbsp oil

2tbsp Thai red curry paste

1cup lentils, soaked for a minimum of 30minutes or overnight and rinsed

3-4cups of vegetable stock or water

3 large brown skin potatoes, peeled and diced

15oz canned coconut milk

salt to taste

fresh coriander, as per taste

1 lime

white or brown rice, cooked for serving


INSTRUCTIONS


  • In a heavy bottom pot heat oil over low heat.

  • add your curry paste and sauté until nicely roasted and the oil starts seeping out of the sides.

  • add your potatoes and lentils along with the vegetable stock and cook for about 20 minutes or until the potatoes are halfway cooked through.

  • add your coconut milk and salt, cook until the lentils and potatoes are cooked through and the curry is looking creamy.

  • Garnish with fresh chopped coriander and a squeeze of lime juice.

  • Serve warm with some rice or naan. ENJOY!










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