Potato Lentil Coconut Curry
Ingredients
- 1 cup red lentils, rinsed
- 1 large sweet potato
- 1 large or 2 medium white potatoes
- 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
- 5 cups water or vegetable broth
- 1 can coconut milk
- 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
Preparation
Peel the sweet potato, potato, carrot, and onion, and cut them into similar-sized small pieces. Mince the garlic, and grate the ginger and turmeric if using.
Heat 1 tablespoon of avocado oil in a large sauté pan or Dutch oven, and sauté the onion, carrot, and potatoes for about 5 minutes.
Push the vegetables to the edges of the pan to create space in the center. Add 1/2 tablespoon oil to the middle, and fry the garlic, ginger, and curry powder for 1-2 minutes until fragrant, then mix with the rest.
Add the rinsed lentils and 5 cups of water or vegetable broth, and bring everything to a boil. Simmer over low heat for 20 minutes, covered, stirring occasionally.
Turn off the heat, stir in the coconut milk, and let the curry sit for 5 minutes.
Add the chopped cilantro, fresh lemon juice, and turmeric if using, and season to taste with salt, black pepper, and a bit of chili.
Tips
Enjoy this cozy curry on its own or serve it with rice, homemade vegan naan, or any other flatbread on the side.
