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Lentil, Pea and Potato Curry

  • 2servings
  • 40minutes
  • 1473calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons canola oil

  2. 2 onions , finely chopped

  3. 2 garlic cloves , minced (crushed)

  4. 2 teaspoons fresh ginger , grated

  5. 2 teaspoons ground coriander

  6. 1 teaspoon ground cumin

  7. 1 teaspoon ground turmeric

  8. 1/2 teaspoon ground cinnamon

  9. 1/2 teaspoon chili powder

  10. 1 large potato , peeled and cut into bite-size cubes

  11. 1/2 cup red lentil

  12. 420 g canned tomatoes , chopped

  13. 1 cup coconut milk

  14. 1 cup vegetable stock or 1 cup chicken stock

  15. 1 teaspoon garam masala

  16. 1 teaspoon salt

  17. 1 teaspoon brown sugar

  18. 1 cup basmati rice

  19. 1 cup green peas

  20. 2 tablespoons fresh cilantro , fresh (coriander)

  21. 1 tablespoon lemon juice

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan over a medium heat and cook the onions for 10 minutes, stirring occasionally.

  2. Add the garlic, ginger, ground coriander, cumin, turmeric and chili and cook, stirring, for 1 minute.

  3. Add the potato and lentils and stir to coat with the spice mixture.

  4. 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.

  5. Add the peas to the curry and simmer, uncovered, for 5 minutes.

  6. While the curry simmers, cook the rice.

  7. Remove from the heat and stir in the cilantro and lemon juice.

  8. Serve on a bed of rice.

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