You may also like
Categories:
brown lentils vegetable broth coconut milk curry powder potato peanutsesame frozen peas cilantro salt yogurt
Viewed: 70 - Published at: a year agoIngredients
- 1/2 cup brown lentils, rinsed and drained
- 1 cup vegetable broth
- 1 cup coconut milk
- 1/2 tbsp curry powder
- 1 potato, peeled and cut into 1/2 cubes
- 1 tbsp peanut/sesame some sort of oil
- 1/2 cup frozen peas
- 2 tbsp cilantro, finely chopped
- pinch salt and pepper
- 2 tbsp plain or Greek yogurt
Method
- 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.
- 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.
- 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!)
