Coconut Curry Lentils And Potatoes Recipe by Jenny
Cooking Instructions 40 mins 1 Put the lentils, coconut milk, vegetable broth and curry powder in a saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer. Partially cover and stir every now and then and let cook for about 15 minutes. 2 Add potatoes to the pan and cover. After about 10 minutes, stir in peanut/sesame oil and add more liquid (veg broth or water) if it's getting dry. 3 Add peas, cover and keep cooking until lentils and potatoes are tender when poked with a fork, 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. Top off with yogurt and enjoy! (p.s. I always go back for more yogurt!) 😊 1 Put the lentils, coconut milk, vegetable broth and curry powder in a saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer. Partially cover and stir every now and then and let cook for about 15 minutes. 1 Put the lentils, coconut milk, vegetable broth and curry powder in a saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer. Partially cover and stir every now and then and let cook for about 15 minutes. 2 Add potatoes to the pan and cover. After about 10 minutes, stir in peanut/sesame oil and add more liquid (veg broth or water) if it's getting dry. 2 Add potatoes to the pan and cover. After about 10 minutes, stir in peanut/sesame oil and add more liquid (veg broth or water) if it's getting dry. 3 Add peas, cover and keep cooking until lentils and potatoes are tender when poked with a fork, 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. Top off with yogurt and enjoy! (p.s. I always go back for more yogurt!) 😊 3 Add peas, cover and keep cooking until lentils and potatoes are tender when poked with a fork, 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. Top off with yogurt and enjoy! (p.s. I always go back for more yogurt!) 😊 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls New York Cheesecake Lasagna Casserole Mimi's White Chicken Lasagna Vickys Rosemary Chicken with Onion & Mushrooms GF DF EF SF NF Chocolate chip caramel cookies New York Cheesecake Lasagna Casserole Mimi's White Chicken Lasagna Vickys Rosemary Chicken with Onion & Mushrooms GF DF EF SF NF Chocolate chip caramel cookies Cartouche Beef enchiladas Chocolate chip caramel cookies Lasagna Casserole Chicken with Garlic, Basil and Parsley Spiralize sweet potato chicken casserole Enchilada pie Homemade Rose Water Tempting Meat Balls by Nancy Eggless Pancakes Cartouche Beef enchiladas Chocolate chip caramel cookies Lasagna Casserole Chicken with Garlic, Basil and Parsley Spiralize sweet potato chicken casserole Enchilada pie Homemade Rose Water Tempting Meat Balls by Nancy Eggless Pancakes