When you’re searching for a comforting vegetarian dinner, this Candy Potato Curry is for you. It’s made with quick-cooking pink lentils and creamy coconut milk, for a satisfying meal!
This recipe is allergy-friendly, because it’s naturally gluten-free, dairy-free, and vegan.
It comes from my buddy Gena from The Full Helping, and her first cookbook, Selecting Uncooked. Serve it with white rice (strive Instant Pot white rice), or cooked quinoa, for a comforting meal that’s prepared in simply half-hour.
Substances You’ll Want
What’s in Candy Potato Curry?
- Candy potato
- Coconut milk
- Curry powder
You’ll be able to add another greens you wish to this dish, resembling bell pepper, spinach, or diced tomatoes. Including a giant handful of contemporary cilantro on the finish takes the flavour to the subsequent degree, and you may add a squeeze of contemporary lemon juice or lime juice, to brighten it up, in case you’d like.
It’s very simple to customise!
Easy methods to Make Candy Potato Curry
1. Saute the aromatics. Warmth the olive oil in a big pot over medium warmth, and add within the onion. Saute till it’s softened, about 5 minutes.
Add within the turmeric, curry powder, garlic, and ginger, and saute briefly, simply till they’re aromatic, about 1 minute.
2. Simmer. Add within the water (or use vegetable broth), lentils, and candy potatoes, together with salt and pepper. Deliver the liquid to a boil, then decrease the warmth and canopy.
Cook dinner till the lentils and candy potatoes are each tender, about quarter-hour.
3. End. When all the things is tender, add within the coconut milk and cilantro. Stir properly, then regulate any seasoning to style.
Serve heat, with cooked rice or quinoa, and further cilantro on prime, in case you like. You may as well serve it with lime wedges, so everybody can add an additional squeeze of lime juice, in the event that they’d wish to.
This candy potato curry can be soup-like when it’s heat, and can thicken because it cools, so don’t be shocked if it thickens up considerably when the leftovers are saved within the fridge.
It would maintain properly in an hermetic container within the fridge for as much as 5 days. Once you reheat it, the sauce will thin-out once more, however you may all the time add just a little additional water or broth, to skinny it out much more.
Often Requested Questions & Substitutions
Do I’ve to make use of lentils? No, however you’ll want to regulate the liquid in case you depart them out. When you’d like to make use of canned chickpeas, or one other protein as a substitute, I’d take away 2 cups of liquid.
Can I take advantage of inexperienced lentils? Sure, however the cooking time will enhance, which may also make the candy potatoes softer. Inexperienced and brown lentils are inclined to prepare dinner in 25 to half-hour.
Can I take advantage of curry paste? Positive! You’ll be able to exchange the curry powder with 2 tablespoons of pink curry paste, for the same taste.
Thai Candy Potato Curry: Add a squeeze of lime juice and a tablespoon of maple syrup, for an added candy and bitter taste, just like my Thai Chickpea Curry. You may as well add contemporary basil!
Peanut Butter Curry: Add 2 to 4 tablespoons of peanut butter to the sauce, and prime the dish with crushed peanuts. Peanut butter curry additionally goes properly with crushed tomatoes or tomato paste, in case you’d like so as to add that in.
Indian Candy Potato Curry: Attempt including in a can of diced tomatoes and a teaspoon of floor cumin, for a unique variation. Indian curry tends to be just a little heartier and hotter, so you may as well add a pinch of cinnamon or cloves, in case you like.
Candy Potato Curry
Candy Potato Curry is a simple weeknight dinner, made with coconut milk and fast-cooking pink lentils. Serve it over white rice or cooked quinoa for a heat and comforting meal.
- 1 tablespoon olive oil
- 1 yellow onion , diced
- 1 cup dried pink lentils
- 1 medium candy potato , lower into 1-inch cubes
- 1/2 teaspoon floor turmeric
- 1 tablespoon curry powder
- 2 garlic cloves , minced
- 1 inch contemporary ginger , minced
- high quality sea salt
- floor black pepper
- 3 1/2 cups vegetable broth or water
- 1/2 cup coconut milk
- 1/4 cup freshly chopped cilantro
Warmth the olive oil in a big pot over medium warmth, and saute the onion till softened, about 5 minutes. Add within the turmeric, curry powder, garlic, and ginger, and stir for 1 extra minute, simply till aromatic.
Add within the broth or water, lentils, candy potatoes, 1 teaspoon of salt, and a 1/4 teaspoon of floor black pepper. Deliver the liquid to a boil, then decrease the warmth and canopy the pot. Cook dinner till the lentils and candy potatoes are each tender, about quarter-hour.
Stir within the coconut milk and cilantro, and regulate any seasoning to style. I normally add extra salt, a few 1/2 teaspoon at a time, however it will range primarily based on in case you used broth or water. (I add an additional full teaspoon of salt when utilizing water.) Season to style, with a squeeze of lemon or lime juice, if you would like to brighten the flavour, then serve heat over cooked rice or quinoa.
Leftovers will be saved in an hermetic container within the fridge for as much as 5 days. It would thicken when chilled, however the sauce will skinny out once more while you warmth it up.
If you would like to make use of inexperienced or brown lentils, you may want to extend the cooking time to 25 or half-hour, which is able to make the candy potatoes a lot softer.
See the total publish for extra extra notes & suggestions.
Energy: 314kcal | Carbohydrates: 44g | Protein: 14g | Fats: 10g | Saturated Fats: 6g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Sodium: 40mg | Potassium: 765mg | Fiber: 17g | Sugar: 5g | Vitamin A: 8049IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 5mg
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