Lentils And Potatoes Curry – a delicious recipe with brown lentils, coconut milk, water, curry powder, potatoes, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Rinse the lentils. Heat the lentils, coconut milk and water, and curry powder to a simmer.
2
If you don't have coconut milk or prefer it without you may use all water or chicken broth or vegetable broth in it's place (use 3 1/2 cups liquid).
3
Stir lentils, cover partially and cook for 15 minutes. Stir occasionally.
4
Add the cubed potatoes and stir in, then cover the pan completely and cook 10 minutes or so depending on how large the potato cubes are.
5
If the lentils start to look too dry, add some more water. You don't want them soupy but they should be moist.
6
Add salt and pepper to taste and cook another 10 minutes or so.
7
Serve with yogurt and cilantro.
153
kcal
Calories
3
g
Fat
23
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup brown lentils, 13 1/2 ounces coconut milk, 1 1/2 cups water, 1 tablespoon curry powder, and more.
Yes, Lentils And Potatoes Curry falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
