Potato Lentil Curry With Carrots Peas Tomatoes Spinach 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, PEA AND POTATO CURRY

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.

POTATO CURRY WITH PEAS AND CARROTS

Steps:

• In a large, heavy-bottomed skillet, heat the oil over medium heat. When hot, add the hot curry powder and stir it around for 30 seconds. Add the onions to the pan and saute until they are tender and a bit golden. When you're there, add the carrots, potatoes, and minced garlic. Give it all a good stir, and then add about a half cup each of water and coconut milk. Stir in the turmeric, salt, and coriander. Reduce the heat to low and cover it. Check every so often to stir the pot and check the moisture level. When the moisture is almost all absorbed, add more coconut milk and water, in equal parts. Continue to cook, stir, and add liquid until the vegetables are very tender and the curry is nice and thick. At this point, taste it to check that the spice levels are where you like them. When you're there, stir in the peas and the rest of the coconut milk (and water if necessary), and cook it for.