Red Lentil And Potato Curry Food

30-MINUTE POTATO CAULIFLOWER RED LENTIL CURRY

Steps:

• Bring water to a boil over high heat. Once boiling, add lentils, bring back to a gentle boil, then reduce heat to a simmer and cook uncovered for 7-10 minutes or until just tender. You want them to be cooked through but not mushy. Drain well and set aside.
• In the meantime, heat a large rimmed skillet or pot over medium heat. Once hot, add oil (or water), mustard seed, cumin seed, coriander seed, and cardamom pods. Cook for 30 seconds to 1 minute, or until fragrant and popping (stirring occasionally).
• Add shallot, ginger, and serrano pepper and stir. Sauté for 3 minutes, stirring occasionally. The shallot should be soft and translucent. Then add garlic and stir once more.
• Add cauliflower, red bell pepper, potato, curry powder, and salt and stir. Cook for 4 minutes, stirring occasionally.
• If grating your tomatoes, do so and add to the pan now. If using diced canned tomatoes, I recommend giving them a quick blend in a food processor or small blender to create more of a purée. Once tomatoes have been added to the pan, also add vegetable broth and bring to a simmer over medium heat. Cover and cook for 10 minutes or until potatoes are tender.
• Add cooked drained lentils, coconut aminos, maple syrup, and coconut milk and stir. Bring back to a simmer and cook for a few minutes to let the flavors meld. You can simmer this for up to 15 minutes, but it's not necessary.
• Taste and adjust flavors as needed, adding more maple syrup for sweetness, curry powder to intensify the curry flavor, salt to taste, or coconut aminos for saltiness / depth of flavor. We added a bit more of each.
• To serve, divide between serving bowls and enjoy as is or with a side of naan, rice, steamed greens, or quinoa (optional). Fresh lime juice and cilantro make lovely additions as well (optional). NOTE: Be careful not to eat the cardamom seeds as they can have quite a kick!
• Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in the microwave or in a saucepan. Add more vegetable broth or coconut milk as needed to rehydrate.

RED LENTIL CURRY

Steps:

• Heat the oil in a large saucepan over medium-high heat. Add the ginger, garlic, and scallion whites and cook, stirring frequently, until softened, 2 to 3 minutes. Stir in the curry powder. Add the carrots, potato, lentils, broth, ¾ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils and vegetables are tender, 15 to 20 minutes.
• Sprinkle the curry with the scallion greens and serve with the naan and lime wedges.

SLOW COOKER RED LENTIL & CHICKPEA CURRY WITH POTATOES & PEAS

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!

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.

RED LENTIL CURRY RECIPE

Steps:

• Heat the oil in a large pot to medium heat.
• Add the onion, peppers and potato. Stir and cook them down 5 minutes to soften.
• Add the ginger and garlic and stir. Cook for 1 minute, until you can smell that gorgeous garlic.
• Add the curry paste, curry powder, garam masala, turmeric, cayenne, chili flakes, mustard seeds, cumin, and salt and pepper to taste. Cook for 2 minutes, stirring.
• Add the chopped tomato, water, coconut milk and red lentils. Stir.
• Bring to a boil, then reduce heat and simmer for 30 minutes, or until the lentils soften and all of the flavors combine. If the curry is too thick, add in a bit more water.
• Serve with rice and garnish!

RED CURRY LENTILS WITH SWEET POTATOES AND 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.
• Divide among shallow bowls and top with cilantro and coconut flakes, if using.

CHICKEN, LENTIL, POTATO CURRY

Steps:

• Fry the lentils, garlic and onions in the butter. Add the ginger and curry powder and continue to cook for 10 minutes over a low heat.
• Add the chicken and potatoes. and cook for another 5 minutes.
• Add the tomatoes and enough water to cover the mixture.
• Cover and cook until all the water is absorbed (about 20- 30 minutes) Add the yoghurt and chutney and season.
• Mix well and serve with boiled rice.

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.

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.

TOMATO AND LENTIL CURRY

Steps:

• Warm the oil in a large pot or Dutch oven over medium-high heat. When it's hot, add the onion, garlic, ginger, and jalapeño. Cook until softened, about 3 to 5 minutes, stirring occasionally. Stir in the curry powder, cumin, and sugar. Cook and stir until fragrant, about 1 minute.
• Add the potatoes and carrot and sprinkle with salt and pepper. Cook, stirring for a minute or two. Add the lentils, broth, coconut milk and tomatoes with their liquid. Bring the mixture to a boil, then lower the heat so the mixture bubbles gently. Cook, stirring occasionally, until the potatoes and carrots are soft, about 15 to 20 minutes.
• Add the cauliflower and adjust the heat so that the mixture bubbles gently. Cook until all of the vegetables are tender, about 15 more minutes. Serve in bowls with an extra drizzle of coconut milk, chopped cilantro, and a wedge of lime.

18+ BEST LENTIL RECIPES (+LENTIL NACHOS)

Steps:

• After cooking the lentils in the broth and enchilada sauce, make your cheese sauce.
• Add the chips to a baking sheet, then top with ingredients and bake until cheese has melted.

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.

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.

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!

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.

ETHIOPIAN RED LENTIL AND SWEET POTATO CURRY

Steps:

• 1. In a medium sauce pot, heat the oil and add the onions and sweet potato. Cook on medium high heat for about 12 minutes covered.
• 2. Add the ginger and garlic and saute until fragrant, about a minute. Stir in the lentils, spices, tomato sauce, roasted pepper, and water.
• 3. Cook on medium low for 35-40 minutes, or until the sweet potatoes and lentils are soft. Add more water if the mixture becomes too thick.

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.