Lentil, pea and potato curry
serves 4
Lentils, peas and bite-size cubes
of potato in a richly-spiced tomato and coconut milk gravy.
2 tablespoons canola oil
2 onions — finely chopped
2 cloves garlic — minced (crushed)
2 teaspoons grated fresh ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon chili powder
1 large potato — peeled and cut into bite-size cubes
½ cup red lentils
14 oz (400g) canned tomatoes — chopped
1 cup coconut milk
1 cup vegetable or chicken stock
1 teaspoon garam masala
1 teaspoon salt
1 teaspoon brown sugar
1 cup basmati rice
1 cup green peas
2 tablespoons chopped cilantro (fresh coriander)
1 tablespoon lemon juice
HEAT the oil in a large saucepan over a
medium heat and cook the onions for 10 minutes, stirring
occasionally. ADD the garlic, ginger, ground coriander, cumin,
turmeric, cinnamon and chili and cook, stirring, for 1 minute. ADD
the potato and lentils and stir to coat with the spice mixture. ADD
the tomatoes, coconut milk, stock, garam masala, salt and sugar,
bring to the boil and cover with a lid. REDUCE the heat to medium
and simmer, covered, for 20 minutes, stirring occasionally. WHILE
the curry simmers, cook the rice. ADD the peas to the curry and
simmer, uncovered, for 5 minutes. REMOVE from the heat and stir in
the cilantro and lemon juice. SERVE on a bed of rice.
Variations: Replace the cilantro with fresh mint. Serve with
naan bread instead of rice.
© MediterrAsian.com