You can also use red lentils for this recipe, or any other legume! If using red lentils still cook for 30 minutes. If you use beans, use precooked ones, and cook for just 15-20 minutes, or until the potatoes are tender.
Prep Time10 minutesmins
Cook Time30 minutesmins
Course: Soup
Servings: 4
Author: Jenné
Ingredients
1tablespooncanola oil
1/2yellow oniondiced
3clovesof garlicminced
1tablespoonfresh gingerminced
1habanero pepperminced
2tablespoonscurry powder
1large yellow or yukon potatodiced (about 1 1/2 cups)
1 1/2cupsgreen lentils 2 cups water
1 15-ozcan full-fat coconut milk
1 1/2teaspoonsalt
1 1/2cupsuncooked rice
1/3bunch fresh cilantrominced
Red Cabbage Salad
1/2red cabbageabout 1/2 lb, shredded
3tablespoonslime juicefrom about 2 fresh limes
1teaspooncumin powder
1/2teaspoonsalt
1teaspooncanola or grapeseed oil
Instructions
Lentil Potato Curry
Warm the oil in a skillet on medium heat, then add the onions, garlic, ginger, and habanero pepper to sauté.
Once the onions have softened, add the curry powder, and stir for about 10 seconds to toast.
Add the diced potato and lentils.
Then add the water and coconut milk. Stir well, and bring it to a simmer.
Cover and cook for 30 minutes of low-medium heat, until the lentils are tender. Add more water if necessary, and stir a few times in between.
While the curry is cooking, cook the rice following the package instructions.
Also make the red cabbage salad—instructions below.
Season with salt, and more curry powder if you’d like.
Serve the curry over rice and along side the red cabbage salad. Garnish with fresh cilantro.
Red Cabbage Salad
Place the shredded cabbage in a bowl with the lime juice, cumin, salt, and oil.
Use your hands to massage it until it is tender, about 5 minutes.