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.
G’day This looks delish, warm and welcoming, true!
This is now on my list to do!
Cheers! Joanne
http://www.facebook.com/whatsonthelist
This is dinner tonight!
I love curries and lentils and curried lentils! :D
Always looking for new and more creative sides. I’ll be keeping this one in my back pocket —–
Okay all bets are off. You just made curry and you’re lucky this PC doesn’t have a way that i can go through the screen and not take that plate right off your hands lol
I haven’t used lentils this way before…sounds like a great way to mix things up.
Hey-o! Now I know what to do with those potatoes the CSA keeps sending us besides making hash browns!
THis does look good and creamy, Greg. Pass the naan, please.
Wow – this curry seems to be “packed to the brim” with flavor!!
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