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Thursday, February 7, 2008

Lentil, Potato and Pea Curry

This yummy curry surpassed my expectations! I hope you like it too!


1 Tbsp. canola oil
1 large onion, chopped
3 cloves garlic, finely minced
2 tsp ginger sugar (if you dont have the amazing kitchen essential that is ginger sugar, then 2 tsp of fresh grated ginger and 1 tsp of raw or brown sugar will do)
2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. turmeric
1/2 tsp. cinnamon
1 large potato (I used yukon gold), cut into bite-sized cubes
1/2 cup red lentils
14 oz. can of canned chopped tomatoes (no salt added), with the liquid
1 cup coconut milk
1 cup vegetable or chicken stock
1 tsp. curry powder or garam masala
1 tsp. salt
1 cup frozen green peas
2 Tbsp. fresh cilantro, chopped
1 Tbsp. lemon juice.


* Heat oil in large pot and cook the onions for about 10 minutes.
* If it starts to stick, add a Tbsp. of the stock to prevent burning.
* Add garlic, ginger sugar, coriander, cumin, turmeric and cinnamon. Stir.
* Add potato and lentils. Stir.
* Add the stock, coconut milk and canned tomatoes with the tomato liquid.
* Bring to a boil, stirring occassionally.
* Add the curry powder. Stir and simmer covered for about 30 minutes.
* Add the peas and stir.
* Just before serving, stir in the chopped cilantro and lemon juice.

Serve over a bed of brown basmati rice.

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