Coconut curry lentils and potatoes

Coconut curry lentils and potatoes, also known as ‘Dal Tadka’, is a popular dish in Indian cuisine. It is a comforting and flavorful dish that is enjoyed by people of all ages.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Coconut curry lentils and potatoes

Cooking Method: Boiling, Simmering Cuisine: Asian, Indian Courses: Lunch, Main Course, Vegan, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 10 min Total Time 55 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Red lentils
• 2 large Potatoes
• 1 can Coconut milk
• 1 medium Onion
• 2 clove Garlic
• 1 teaspoon Ginger
• 2 teaspoon Curry powder
• 1 teaspoon Turmeric
• 1 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 2 tablespoon Vegetable oil
• 2 tablespoon Cilantro
• 4 wedge Lime

Instructions

1. Rinse the lentils and set aside.
2. Peel and dice the potatoes.
3. In a large pot, heat vegetable oil over medium heat.
4. Add the onion, garlic, and ginger. Sauté until fragrant.
5. Add the curry powder, turmeric, and cayenne pepper. Stir well.
6. Add the lentils, potatoes, and coconut milk.
7. Season with salt.
8. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils and potatoes are tender.
9. Remove from heat and let it rest for 10 minutes.
10. Serve hot, garnished with cilantro and a squeeze of lime juice.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 50g17%

Sugars 5g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.