4 tablespoons extra virgin olive oil or grape seed oil
4 onions—finely chopped
6 cloves garlic—minced (crushed)
6 teaspoons grated fresh ginger
6 teaspoons ground coriander
4 teaspoon ground cumin
4 teaspoon ground turmeric
3 teaspoon ground cinnamon
3 teaspoon chili powder
3 large potato or sweet potato—peeled and cut into bite-size cubes
3 cup red lentils
28oz canned tomatoes—chopped
3 cups coconut milk or other alternative milk
3 cup vegetable or chicken stock
1 teaspoon garam masala
3 teaspoon salt
3 teaspoon brown sugar
2 cup green peas
Instructions
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 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 5 tablespoons of fresh cilantro or mint (optional) and 4 tablespoons of lemon juice (optional).
Crockpot Style- 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 and chili and cook, stirring, for 1 minute. Empty sauce pan into the crockpot. ADD the potato and lentils and stir to coat with the spice mixture. ADD the tomatoes, coconut milk, stock, garam masala, salt and sugar. Stir. Cook on low for 6-8 hours. Add frozen peas in the last 10-15 minutes of cooking.
Serving
Suggestions
Serve over rice or with naan.
Originally Submitted
12/13/2012
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