EASY LENTIL POTATO CURRY (VEGAN, GLUTEN FREE).
This easy lentil potato curry is a hearty meal that will warm you up on a cold night!
Provided by Kelly Roenicke
Categories Main Dish
Time 45m
Number Of Ingredients 16
Steps:
- Place the chopped onion and the olive oil in a large pot and cook over medium heat.
- While the onion softens, peel and chop the potatoes, then add to the pot.
- Pick over and rinse the lentils, then add to the pot. Add 4 cups of water and raise the heat to high.
- Once it starts to boil, reduce the heat to a simmer. Simmer for about 20 minutes, or until potatoes are tender.
- Add the tomato sauce, coconut cream, sugar, frozen spinach, and spices. Raise the heat to high and bring to a boil, then reduce to a simmer again.
- Simmer for about 15 minutes.
- Add more salt if desired.
- Serve over your choice of rice - Basmati, brown, cauliflower rice, or even quinoa.
Nutrition Facts : Calories 454 kcal, Carbohydrate 45 g, Protein 15 g, Fat 26 g, SaturatedFat 21 g, Sodium 676 mg, Fiber 16 g, Sugar 5 g, ServingSize 1 serving
CURRIED POTATOES, LENTILS & PEAS
Provided by Gena Hamshaw
Number Of Ingredients 14
Steps:
- Heat the oil in a roomy pot over medium heat. Add the onion and garlic. Sauté, stirring occasionally, for 5 minutes, or until the onion is soft and clear.
- Add the water, potatoes, lentils, curry, turmeric, ginger, and salt. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils are cooked through.
- Add the peas and spinach. Cook for another 5 minutes. Stir in the cashew cream or coconut milk and lime. Taste the stew and adjust salt and lime as needed. Serve.
SLOW COOKER RED LENTIL & CHICKPEA CURRY WITH POTATOES & PEAS
Hearty, full of flavor, a relatively short list of ingredients, and basically hands-off. That's what I call the perfect dinner recipe! I love this chickpea curry recipe and I hope you do too.
Provided by Kare for Kitchen Treaty
Time 8h15m
Number Of Ingredients 13
Steps:
- To a 4-quart or larger slow cooker, add the lentils, chickpeas, onion, garlic, potatoes, vegetable broth, curry powder, cayenne pepper if using, and salt. Stir, place the lid on the slow cooker, and cook on low for 7-8 hours (high for about 4 hours), until the potatoes and lentils are cooked through. It'll be relatively thick until you do the next step.
- About 30 minutes before eating, start cooking your rice and stir in the coconut milk and peas. Continue cooking on low for another 20-30 minutes.
- Taste and add additional salt if desired.
- To serve, add some rice to your bowl plus the curry. Top with fresh cilantro. That's it!
Nutrition Facts : Calories 313 kcal, Sugar 6 g, Sodium 667 mg, Fat 7 g, SaturatedFat 4 g, Carbohydrate 49 g, Fiber 10 g, Protein 16 g, ServingSize 1 serving
LENTIL & SWEET POTATO CURRY
A storecupboard spice pot with red and green lentils, chickpeas and coriander. Serve with yogurt and naan bread
Provided by Ren Behan
Categories Main course
Time 35m
Number Of Ingredients 12
Steps:
- Heat 2 tbsp vegetable or olive oil in a large pan, add 1 chopped red onion and cook for a few mins until softened.
- Add 1 tsp cumin seeds, 1 tsp mustard seeds and 1 tbsp medium curry powder and cook for 1 min more, then stir in 100g red or green lentils (or a mixture), 2 medium sweet potatoes, cut into chunks, 500ml vegetable stock and a 400g can chopped tomatoes.
- Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add a drained 400g can chickpeas, then heat through.
- Season, sprinkle with ¼ small pack coriander, if you like, and serve with seasoned yogurt and naan bread.
Nutrition Facts : Calories 613 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 21 grams sugar, Fiber 16 grams fiber, Protein 27 grams protein, Sodium 1.8 milligram of sodium
LENTIL CURRY WITH RICE & SPLIT PEA
Lentil curry with rice & split pea is a vegan and really easy meal to cook. It's healthy with whole ingredients. A comforting spiced lentil curry made simple for you to cook in less than 35 minutes.
Provided by Githu
Categories Main Course
Time 10h35m
Number Of Ingredients 21
Steps:
- Wash and soak your lentils, split peas, and rice in a single large bowl of at least 10h. Make sure to add a lot of water as these are going to swell and double the volume.
- Place a big saucepan on medium heat and bring all the dry spices and leaves, cover and stir now and then for about 5 mins.
- Meanwhile, chop the onions, mince the ginger, turmeric, and garlic. Bring them in the pan and give them a stir for 2 mins before adding the coconut oil and stir again. cover them and let them cook for 8 mins on medium heat as you keep on stirring.
- Rince the legumes and drain the water.
- Bring them in the pan, stir everything together, then cover with some boiling water. The water should be covering about 2 cm above the legumes.
- Increase the heat till the boiling takes place then reduce to medium high heat
- Cover and let this cook for about 12 minutes on medium heat, you keep on stirring now and then, BUT YOU MUST BE VERY GENTLE when STIRRING.
- In between, add any cream of your choice, I added my yummy creamy carrot sauce.
- During this time, rinse out your spinach, cut them into halves if you've big leaves. wipe your mushrooms with a kitchen paper to wipe off any soil. Cut them into desired size.
- Add salt, peppers and turn off the heat.
- Add the mushrooms and the spinach, fold them in GENTLY, Cover, and leave the meal to cool for about 10 mins then serve and enjoy your lentil curry with rice & split peas.
- NOTE; since the legumes are already soft and swollen, they're not going to take long to cook, so don't overload them with water unless you want a lot of sauce which we can say soup!
LENTIL AND RHUBARB CURRY WITH POTATOES AND PEAS
From "The Flexitarian Cookbook" by Peter Berley. An excellent way to use rhubarb during the summer that's not for dessert!
Provided by EmilyStrikesAgain
Categories Curries
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- For the Spice Blend: In a bowl, stir together all the ingredients.
- For the Lentils: In a heavy 3 to 4 quart saucepan, melt the butter over medium heat. Add the onion, shallots, ginger, and a large pinch of salt, cover and cook, stirring occasionally, until the onion is soft, 8-10 minutes. Uncover, stir in the garlic and the spice blend, and cook, stirring, for 2 minutes.
- Add the cabbage, potatoes, rhubarb, lentils, brown sugar, and bay leaf, along with enough cold water to cover by 1 inch. Raise the heat to high and bring to a boil, then reduce the heat and simmer gently, uncovered, until the lentils are tender, about 30 minutes. Stir occasionally and add more water as necessary to keep the dish fairly soupy.
- When lentils are tender, season with salt to taste, stir in the peas, and simmer until the peas are just tender, about 4 minutes.
LENTIL, PEA AND POTATO CURRY
Lentils, peas and bite-size cubes of potato in a richly-spiced tomato and coconut milk gravy. Found at Mediterrasian.com.
Provided by Kiwi Kathy
Categories Curries
Time 40m
Yield 2 , 2 serving(s)
Number Of Ingredients 21
Steps:
- Heat the oil in a large saucepan over a medium heat and cook the onions for 10 minutes, stirring occasionally.
- Add the garlic, ginger, ground coriander, cumin, turmeric and chili and cook, stirring, for 1 minute.
- Add the potato and lentils and stir to coat with the spice mixture.
- Add the tomatoes, coconut milk, stock, garam masala, salt and sugar, bring to the boil and cover with a lid. Reduce the heat to medium and simmer, covered, for 20 minutes, stirring occasionally.
- Add the peas to the curry and simmer, uncovered, for 5 minutes.
- While the curry simmers, cook the rice.
- Remove from the heat and stir in the cilantro and lemon juice.
- Serve on a bed of rice.
SWEET POTATO AND LENTIL CURRY
A warming red curry with a delicious medley of vegetables and nutty lentils.
Provided by Julia Frey / The Veg Connection
Categories Dinner
Time 10m
Number Of Ingredients 10
Steps:
- Add the Thai red curry paste to the heated pan with a couple of tablespoons of coconut milk and stir until the aroma is released. Add in the green lentils together with the vegetable stock and the rest of the coconut milk and bring to a boil, cook for 10 minutes.
- Add the cubed sweet potatoes and simmer for 10 minutes longer, then bring in the baby zucchini, sugar snap peas and spinach, allow to simmer for 5-7 minutes longer. At the very end stir in the brown sugar and the vegetarian fish sauce substitute if using.
Nutrition Facts : Calories 449 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 28 grams fat, Fiber 8 grams fiber, Protein 22 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1, Sodium 551 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
POTATO AND YELLOW SPLIT PEA CURRY
Potato and Yellow Split Pea Curry Recipe. A fast and hassle free meal perfect for Meatless Mondays.Reap the health benefits of dried yellow split peas with this curry.
Provided by MexicanMadeMeatless.com & Nancy Lopez-McHugh
Categories Curry Healthy low calories low-fat vegan Vegetables
Time 40m
Number Of Ingredients 17
Steps:
- Pick through and rinse the split peas, set aside and allow to drain. Heat the oil and once warm saute the onion until soft and translucent. Next add ginger and garlic and saute for 2 minutes. Then add all of the spices, curry leaves and chile, cook until the spices begin to pop making sure to stir and prevent burning. Add the potatoes, tomato, split peas, and water/stock. Stir well, cover and simmer until the split peas and potatoes have soften or about 30-40 minutes. Taste and adjust seasoning if needed. Mix in chopped cilantro right before serving. Serve with steamed basmati rice and steamed broccoli if desired.
SWEET POTATO RED LENTIL AND COCONUT CURRY RECIPE
This Sweet Potato Lentil Curry is the perfect one-pot meal when you're after a really healthy yet easy recipe. It combines sweet potatoes and lentils with some delicious curry flavors. This meal is also ready in less than 30 minutes, making it a great option for everyone who's short on time.
Provided by Katie
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- Heat some olive oil in a large saucepan over medium heat.
- Add onion and garlic and fry until translucent.
- In the meantime, give the lentils a good wash (works best in a sieve).
- Add sweet potato cubes, lentils, veggie broth, spices, chopped tomatoes and a pinch of salt.
- Bring to boil, then reduce heat and let simmer with a lid on for about 10-12 minutes.
- Then add coconut milk and let simmer without a lid for another 10 minutes. At that point you could also throw in some extra vegetables like baby spinach leaves, some kale or olives (optional).
- Taste and adjust seasoning.
- Serve with side dish of choice (rice, naan...) and a drizzle of fresh lime juice. I also highly recommend adding some chopped cashews on top.
- Enjoy right away or store it in an airtight container - it will taste just as good the next day! It's also freezer-friendly!
Nutrition Facts : ServingSize 1 ., Calories 430 kcal, Carbohydrate 60 g, Protein 15 g, Fat 15 g, SaturatedFat 2 g, Sodium 70 mg, Fiber 20 g, Sugar 9 g, UnsaturatedFat 13 g
POTATO AND LENTIL CURRY
Yield 4
Number Of Ingredients 1
Steps:
- 1. Cook the lentils and potatoes with the coconut milk and 200ml water for 10 minutes, stirring occasionally. 2. Meanwhile, heat the oil in a frying pan and fry the onion and pepper for 3-4 minutes, add the curry powder and cook for 1 minute. Add to the lentil mixture and cook for 8-10 minutes, stirring occasionally. Serve garnished with coriander.
Nutrition Facts : Nutritional Info Typical values per serving Energy 1573.184kJ 376kcals Fat 12.3g Saturated Fat 5.8g Carbohydrate 51.9g Sugars 8.2g Salt 0.6g Click here for more information about health and nutrition
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- Rinse the rice and cook the it in the water, lightly salted. Bring to a boil. When boiled for 2 minutes, reduce the heat and let the rice cook with a lid on tightly. Do not be tempted to take off the lid for 25 minutes.
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- Add the rest of the ingredients to the onion and potatoes. Stir thoroughly. Bring to boil for 2 minutes.
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4.9/5 (13)Total Time 50 minsCategory Main DishCalories 179 per serving
- Add 1/4 cup vegetable broth to a large skillet or Dutch oven over medium-high heat. Add garlic and cook for 1 minute, stirring. Then add onion and cook for 4-5 minutes, stirring, until onion is soft and translucent.
- Add the can of coconut milk (liquid and all), dried lentils, and 1/2 cup water. Stir and bring to a boil, then reduce heat to a low simmer (on low heat) and cover. Cook about 35-40 minutes, or until the lentils are soft and the liquid is absorbed.
- Add remaining 1 1/2 cups vegetable broth, curry powder, peas, broccoli, and salt (if desired). Raise heat to medium-high heat. Once boiling, reduce heat slightly and cover. Simmer for 5 minutes, stirring occasionally to make sure it doesn't burn or stick to the bottom of the pan.
- Remove from heat. Taste and add additional salt, or even a dash of cayenne pepper, turmeric, garam masala, nutritional yeast or lime juice. Serve with naan bread and/or brown/basmati rice, or add a bit of Middle Eastern-style garlic sauce. This dish makes about 6 (1-cup) servings. Store this curry in an airtight container in the fridge. It will last around 3-4 days and reheats very well.
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- Spray the bottom of a large pan with the low fat cooking spray, heat the pan and then when the oil starts to bubble add the onion and sauté for about 3 – 4 minutes, continually stirring until softened.
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