Lentils And Potatoes Curry Food

EASY LENTIL POTATO CURRY (VEGAN, GLUTEN FREE).

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.

LENTIL & SWEET POTATO CURRY

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.

SWEET POTATO VEGAN THAI CURRY

Steps:

• Cook lentils in water according to package instructions.
• While lentils are cooking, in a separate medium sized pot, add sweet potato, coconut milk, basil, sriracha, and spices. Bring to a simmer and let simmer until sweet potato is soft and fully cooked (about 15 to 20 minutes depending how large they are cut).
• Stir in the chopped green pepper and cooked lentils. Let simmer another few minutes.
• Serve hot, as is or over rice. Enjoy!

LENTIL AND SWEET POTATO CURRY

Steps:

• Put the sweet potatoes, lentils, water, tomato paste, spices, onion, garlic, and vegetable stock into the crock pot. Mix just enough to combine ingredients. Cover and cook on low for 5 1/2 or 6 hours. Check doneness by sampling a piece of sweet potato and lentils. Season with salt and pepper if needed.
• Pour in the can of coconut milk and put lid back on. Cook on low for another 30 minutes, to heat thru. Serve with Jasmine rice, brown rice, or even couscous. Garnish with lime and cilantro if desired. Enjoy!

RED LENTIL AND POTATO CURRY

Steps:

• 1. Heat the oil in a large sauce pan or large skillet.
• 2. Cook the onion until edges begin to turn brown.
• 3. Add ginger, garlic and tomato. Cook for 5 minutes or until tomato begins to break down.
• 4. Add the diced potatoes, stir once or twice to coat with flavour.
• 5. Add the chilli pepper (if using), curry powder, turmeric, coriander. Coat the potatoes well. Cook for five minutes.
• 6. Add the lentils and water. Cook for 25-30 minutes, until lentils are soft.
• 7. You may need to add additional water if the lentils are not cooked through but all the water has been absorbed.
• 8. Garnish with fresh coriander leaves.
• 9. Serve with rice and naan bread.

LENTILS AND POTATOES CURRY

Steps:

• Rinse the lentils. Heat the lentils, coconut milk and water, and curry powder to a simmer.
• 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).
• Stir lentils, cover partially and cook for 15 minutes. Stir occasionally.
• 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.
• If the lentils start to look too dry, add some more water. You don't want them soupy but they should be moist.
• Add salt and pepper to taste and cook another 10 minutes or so.
• Serve with yogurt and cilantro.

LENTIL AND SWEET POTATO CURRY HAND PIES

Steps:

• For the filling: Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onions and cook until slightly softened, 2 to 3 minutes. Place the sweet potatoes in a medium bowl and toss them with the remaining 1 tablespoon oil and a pinch of salt. Push the onions to the side and add the sweet potatoes to the skillet. Cook, stirring occasionally, until the potatoes begin to soften and the onions caramelize, about 5 minutes.
• Add the garlic, habanero, thyme, ginger, smoked paprika and allspice; cook, stirring, for 1 minute. Add the lentils and toss until combined. If the mixture becomes dry, stir in 1 to 2 tablespoons of water to loosen any dry bits, then season to taste with salt and pepper. Remove from the heat and set aside to cool slightly.
• For assembly: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Mix the oil and curry powder in a small bowl.
• Unroll the phyllo dough on the counter with the shorter end facing towards you. Cut the phyllo in half lengthwise with a sharp knife so the sheets are about 6 1/2-by-18 inches each. Stack the cut sheets on top of each other. Cover the stack with a moistened kitchen towel or paper towels to keep the phyllo from drying out.
• Set a half sheet of phyllo on the counter with the shorter end facing towards you and brush the sheet lightly with the curry oil. Fold the sheet in half from left to right so that you have one long narrow strip. Brush it again with the curry oil, then place 1 tablespoon of the filling on the bottom right corner of the phyllo. Fold the right corner up toward the left side of the sheet to form a triangle, then keep folding up in a triangle shape along the length of the phyllo, brushing each fold lightly with the curry oil; place the completed pie on the prepared baking sheet and brush the top lightly with curry oil. Continue with the remaining filling, phyllo and curry oil.
• Sprinkle all the pies lightly with kosher salt. Bake until golden and crisp, about 15 minutes. Let cool for 5 minutes before serving.
• Meanwhile, for the cool yogurt dipping sauce: Whisk together the yogurt, lemon zest and juice and mint in a small bowl. Season to taste with salt and pepper. Refrigerate until ready to use. Serve the hot pies with the dipping sauce.

LENTIL SWEET POTATO CURRY

Steps:

• In a small saucepan, combine lentils and 2 cups water; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain., Meanwhile, in a large saucepan, saute onion in oil until tender. Add carrots and garlic; cook 2 minutes longer. Stir in the sweet potatoes, curry, salt, pepper and remaining water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add the tomatoes, apple and brown sugar; cover and cook 10-15 minutes longer or until apple is tender. Stir in lentils; heat through. Serve with rice.

ONE-POT VEGAN POTATO-LENTIL CURRY

Steps:

• Heat oil in a pot over medium-low heat and cook onions, garlic, and ginger until fragrant, 3 to 5 minutes. Sprinkle with sugar and cumin, and cook until sugar caramelizes, about 2 minutes, making sure cumin does not burn. Stir in curry paste; cook for 1 to 2 minutes. Add potatoes, lentils, coconut milk, and tomatoes and their juice. Season with vegetable bouillon and bring to a boil.
• Cover and simmer until potatoes and lentils are cooked through, 20 to 25 minutes, stirring occasionally. Season with lemon juice, salt, and pepper.

LENTIL POTATO CURRY PATTIES

Steps:

• Cut the potatoes into large cubes and boil with salt, onion and garlic. Cutting the potatoes in cubes will help them cook faster and they will better absorb the flavor of the onion and garlic.
• When the potatoes are ready, take them out of the water and let them cool.
• Mash the potatoes with a potato masher until the potatoes are puréed. Then add the lentils, spices and corn flour and mix thoroughly.
• Add the cornstarch and water mix. This will help the patties "bind" and stay together when you put them in the pan.
• The mixture should be dry enough to allow you to form patties. It should not be too watery or dry. If they are too watery, add a little more corn flour. If they are too dry, add a little more water.
• Heat a non-stick pan on low heat.
• With your hands, make a patty, about ½ inch thick , about the size of your palm and carefully put it in the pan. Repeat until you make all the patties your pan can fit!!
• Let the patties cook for a few minutes and then turn them over with a spatula.
• Turn the patties as many times as you desire until they are toasted enough on both sides and then serve.

CURRIED POTATOES, LENTILS & PEAS

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.

QUICK POTATO CURRY WITH LENTILS

Steps:

• Combine lentils and broth in a pot, bring to a boil. Reduce to medium-low, simmer until lentils are tender, about 20 minutes. CHECK 5 MINUTES BEFORE DONE to make sure enough liquid remains to prevent burning lentils before they are tender.
• Dice all potatoes in 1/2-inch dice. Add to a pot and cover with cold water. Bring to a boil. Reduce to medium low and simmer until potatoes are tender, about 15 minutes.
• In a large saute pan or cast iron skillet, warm oil over medium-high heat. Saute onion about 4 minutes. Push onions to outer edges of skillet. Add mustard seed and cover skillet with a lid or oil screen or baking tray to prevent mustard seeds from popping out of the pan! Cook 1-2 minutes to toast seeds. Add curry powder and cook 1 minute stirring to toast, add wine or lemon juice and cook 1 minute. Turn off heat.
• When potatoes and lentils are done, add lentils including any cooking liquid, to onions and curry in skillet. Drain potatoes, preserving 1/2 cup cooking liquid. Add potatoes to skillet and a little cooking liquid if it dish seems dry. Heat until warm, stirring.
• Top with parsley or cilantro if desired.

SWEET POTATO RED LENTIL AND COCONUT CURRY RECIPE

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!

RED CURRY LENTILS WITH SWEET POTATOES & SPINACH

Steps:

• In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
• Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
• Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
• Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
• Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
• Serve over rice and top with cilantro and coconut flakes, if desired.

POTATO AND LENTIL CURRY

Steps:

• Heat the sunflower oil in a medium saucepan. Add the onion and fry for 2-3 minutes. Add the mustard seeds, ginger, chilli powder, coriander, turmeric and fresh coriander and continue to fry for 1 minute.
• Add the tomatoes, tomato puree and lentils to the pan and pour over the stock. Bring to the boil, reduce the heat, cover and simmer for 25 minutes or until the lentils are almost tender.
• Stir in the potatoes and continue to cook for 10-15 minutes until tender. Stir through the coriander leaves and serve with a yogurt raita.

LENTIL AND SWEET POTATO CURRY

Steps:

• Heat the oil in a large pan, add the onion and cook for about 4 minutes until they are softAdd the curry powder, stir until you can smell the spices, then add the stock, tomatoes and sweet potatoBring it to the boil, then turn the heat down to low and cook it until the potato is soft. This will take about 20 minutesAdd the lentils and baby spinach and let them warm throughServe topped with a dollop of yoghurt, and coriander leaves

SWEET POTATO AND LENTIL CURRY

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.

POTATO AND LENTIL CURRY

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.