Lentil Potato Curry Patties Recipes

LENTILS AND POTATOES CURRY

Lentils and Potatoes Curry image

I love lentils because you don't have to soak them before they cook (no advance planning required). This is a very simple recipe with great flavor. Recipe courtesy of How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food. Serving size is estimated.

Provided by AmyZoe

Categories Lentil

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup brown lentils
13 1/2 ounces coconut milk
1 1/2 cups water
1 tablespoon curry powder
2 -3 potatoes, peeled and cubed
salt, to taste
pepper, to taste
plain yogurt
fresh cilantro

Steps:

Rinse the lentils. Heat the lentils, coconut milk and water, and curry powder to a simmer.
If you don't have coconut milk or prefer it without you may use all water or chicken broth or vegetable broth in it's place (use 3 1/2 cups liquid).
Stir lentils, cover partially and cook for 15 minutes. Stir occasionally.
Add the cubed potatoes and stir in, then cover the pan completely and cook 10 minutes or so depending on how large the potato cubes are.
If the lentils start to look too dry, add some more water. You don't want them soupy but they should be moist.
Add salt and pepper to taste and cook another 10 minutes or so.
Serve with yogurt and cilantro.

ONE-POT VEGAN POTATO-LENTIL CURRY

One-Pot Vegan Potato-Lentil Curry image

This is a great one-pot dish that's tasty and filling. Careful when measuring out the curry paste - depending on its spiciness, 1 teaspoon can be enough sometimes. If you are using a mild one, you might need more. If you want to save calories, use reduced-fat coconut milk.

Provided by JessiT

Categories World Cuisine Recipes Asian Indian

Time 50m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil, or more as needed
2 red onions, chopped
2 cloves garlic, minced
1 (1 1/2 inch) piece chopped fresh ginger, or to taste
1 teaspoon raw sugar, or more to taste
¾ teaspoon ground cumin
1 ½ teaspoons curry paste, or more to taste
4 potatoes, peeled and cubed
1 cup red lentils
1 (14 ounce) can coconut milk
1 (28 ounce) can whole peeled tomatoes, chopped or pureed, juices reserved
½ teaspoon vegetable bouillon, or more to taste
1 teaspoon lemon juice, or more to taste
salt and freshly ground black pepper to taste

Steps:

Heat oil in a pot over medium-low heat and cook onions, garlic, and ginger until fragrant, 3 to 5 minutes. Sprinkle with sugar and cumin, and cook until sugar caramelizes, about 2 minutes, making sure cumin does not burn. Stir in curry paste; cook for 1 to 2 minutes. Add potatoes, lentils, coconut milk, and tomatoes and their juice. Season with vegetable bouillon and bring to a boil.
Cover and simmer until potatoes and lentils are cooked through, 20 to 25 minutes, stirring occasionally. Season with lemon juice, salt, and pepper.

Nutrition Facts : Calories 617 calories, Carbohydrate 82.2 g, Fat 26 g, Fiber 15.5 g, Protein 21.1 g, SaturatedFat 18.9 g, Sodium 389.8 mg, Sugar 10.9 g

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