Potato Lentil Curry

Really creamy and good

This is a really flavorful curry. Use it as a side or main course served over brown rice or with naan. Any type of lentil will work but yellow will give the nicest color.

Potato Lentil Curry

• 1 1/2 cups lentils
• 14 ounce can coconut milk
• 4 cups chicken stock
• 1 cup dry white wine
• 4 cups potatoes skinned and chopped into large bites
• 1 onion diced fine
• 2 tbsp ginger minced
• 1 cinnamon stick
• 1 tsp cumin seeds
• 1 tbsp chili powder
• 2 tbsp chopped fresh cilantro
• Salt/pepper
• 1 tbsp olive oil

In a large stock pot heat olive oil over medium low heat and fry onion until golden brown. Add ginger, cumin, cinnamon and chili powder and toast over medium heat until fragrant. Add potatoes and lentils and stir to coat. Add wine and reduce by half over high heat. Add stock and coconut milk and season with salt and pepper. Simmer until thick and creamy, about 45 minutes. Check for seasoning and add cilantro. Serve hot.

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