Lentil Potato Curry

Name: Lentil Potato Curry
Yield: 4 servings
Cuisine: Plant-Based
Ingredients: 200 g wild rice; 1 tbsp coconut oil; 1 pc onion (diced); 4 pcs garlic cloves (minced); 1 tsp salt; 0.25 tsp turmeric (ground); 1 tsp coriander (ground); 1 tsp cumin (ground); 3 pcs potatoes; 1 tbsp curry powder; 250 ml vegetable stock; 400 g crushed tomatoes; 350 ml coconut milk; 100 g red lentils; 1 tbsp vegan yogurt; 1 pinch cilantro (fresh); 1 pinch lemon (juced)

Comforting, cozy, and easy to make. This one-pot curry is perfect for cold winter days and it brings so much to the table. Lentils are full of protein, iron, and fiber. A real superfood. Adding potatoes makes it so much more filling and satisfying. Top with a spritz of fresh lemon juice to support your body in absorbing the iron from the lentils.

Serves

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Ingredients

Serves4

For the rice

200 g wild rice

For the potato lentil curry

1 tbsp coconut oil
1 pc onion(diced)
4 pcs garlic cloves(minced)
1 tsp salt
1/4 tsp turmeric(ground)
1 tsp coriander(ground)
1 tsp cumin(ground)
3 pcs potatoes
1 tbsp curry powder
250 ml vegetable stock
400 g crushed tomatoes
350 ml coconut milk
100 g red lentils

For the topping

1 tbsp vegan yogurt
1 pinch cilantro(fresh)
1 pinch lemon(juced)

Nutrition

485

Calories

14.2g

Protein

78.5g

Carbs

14.8g

Fat

11.2g

Fiber

420mg

Sodium

Per serving · Approximate values

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Instructions

Prepare by peeling and dicing the onion, mincing the garlic and ginger. Chop the chili and potatoes. Make sure to cut the potatoes small, to reduce cooking time.
Put a large pan over medium-high heat. Add coconut oil, onion, garlic, as well as all spices. Sauté for 2-3 minutes. Deglaze the pan with vegetable stock and let simmer for another 3 minutes.
Add the potatoes, lentils, and crushed tomatoes. Stir well and put the curry on low heat. Close the lid and let simmer until the lentils are cooked and the potatoes are fork-tender. Stir occasionally.
After 20 minutes add the coconut milk and let simmer with the lid open, for another 5 to 10 minutes, until the curry is thickened.
Serve with vegan yogurt, fresh coriander and a spritz of lemon.