BeginnerMainDinnerindian
Dairy FreeGluten FreeNut FreeVeganVegetarianDairy-Free
Prep:15 min
Active:20 min
Cook:45 min
Total:1h
Servings:4
Hearty brown lentils simmered in creamy coconut milk with curry spices and tender potato chunks for a satisfying vegetarian meal.
Ingredients
Servings:
4
- 1 cups dried brown lentils, washed and picked over
- 3 ½ cups coconut milk
- 1 tablespoons curry powder
- 2 medium russet potatoes, peeled and cut into large chunks
- ½ teaspoons salt
- ½ teaspoons black pepper
- 1 bunch cilantro
Instructions
- 1
Add lentils, liquid, and curry powder to a large pot and bring to a boil over medium-high heat.
- 2
Reduce to a simmer, partially cover, and simmer for 15 minutes.
- 3
Add potatoes, cover completely, and cook for 10 minutes.
- 4
Add salt and pepper and cook for another 10 minutes.
- 5
Allow to cool and store in fridge until ready to serve.
- 6
Top with some chopped cilantro.
Equipment
- Large Pot
Nutrition Facts
Calories66
% Daily Value*
Total Fat4.44g
Saturated Fat4.44g
Trans Fat0.00g
Cholesterol0.00mg
Sodium317.54mg
Total Carbohydrate6.23g
Dietary Fiber0.00g
Total Sugars5.34g
Includes Added Sugars0.00g
Protein0.45g
Vitamin D11%
Calcium31%
Iron4%
Potassium1%
* Percent Daily Values are based on a 2,000 calorie diet.