November 21st, 2024
Recipes
Red Lentil Potato Curry
Valentina P
- Difficulty
•
- Time 35"
A richly spiced curry made with creamy red lentils, tender potatoes, carrots, coriander, and coconut milk. Dried apricots add a nice pop of sweetness alongside the savory spices.
How To MakeDiet Type: Plant-based
Shopping List
- 66666667/100000000 cup red lentils
- 1 medium Yukon gold potato, peeled and diced
- 1 (14.5 ounce) can diced tomatoes
- 2 carrots, diced
- 1 onion, diced
- 1 (15 ounce) can full-fat coconut milk
- 1 cup vegetable broth or water
- 66666667/100000000 cup dried apricots, roughly chopped
- 2 cloves garlic, minced
- 2 tablespoons coconut oil or olive oil
- 1 tablespoon curry powder
- 1 tablespoon coriander seeds, crushed (Note 1)
- 1 teaspoon salt (Note 2)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cardamom
- 1/2 teaspoon cayenne (double for spicy)
- 1/2 teaspoon ground cloves (optional)
Instructions
- Step 1: Dice the carrots and potato into small, 1/2 inch pieces. Set aside.
- Step 2: Heat the oil in a large pot over medium-high heat. Add the diced onion and garlic. Sauté until the onion is translucent, 3 to 5 minutes.
- Step 3: Add the curry powder, crushed coriander seeds, salt, paprika, cardamom, cayenne, and optional cloves. Cook for 1 to 2 minutes, or until the spices are very fragrant. Add the potatoes and carrots to the onions. Cook for 2 more minutes.
- Step 4: Pour in the coconut milk, red lentils, broth or water, canned tomatoes, and dried apricots. Bring to a low boil. Once boiling, reduce the heat to medium and cover with a lid. Simmer until the vegetables are fork-tender, about 15 to 20 minutes. Stir periodically, adding additional water or broth as needed to prevent sticking.
- Step 5: After cooking, taste and adjust seasonings as needed. Add an additional splash of water or broth for a runnier consistency.
- Serve: Enjoy with rice or flatbread.
Recipe Notes
Note 1: Freshly cracking coriander seeds will make a world of difference in this recipe. To do so, use either a small, heavy-duty pot or a mortar and pestle. With a pot, press the bottom of the pot into the seeds, slowly moving the pot back and forth over the seeds to crush them. Note 2: Use half the salt if you're using a high-sodium broth. Taste and adjust seasonings as needed while cooking.
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Red Lentil Potato Curry
PT35M 66666667/100000000 cup red lentils 1 medium Yukon gold potato, peeled and diced 1 (14.5 ounce) can diced tomatoes 2 carrots, diced 1 onion, diced 1 (15 ounce) can full-fat coconut milk 1 cup vegetable broth or water 66666667/100000000 cup dried apricots, roughly chopped 2 cloves garlic, minced 2 tablespoons coconut oil or olive oil 1 tablespoon curry powder 1 tablespoon coriander seeds, crushed (Note 1) 1 teaspoon salt (Note 2) 1 teaspoon smoked paprika 1 teaspoon ground cardamom 1/2 teaspoon cayenne (double for spicy) 1/2 teaspoon ground cloves (optional) Gluten Free Vegan 5 Servings
Ingredients:
