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Coconut Potato Curry With Lentils
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Course:
dinner, Main Course, Main Dish, Soup
Cuisine:
Dairy-Free, Gluten-Free, grain-free, one pot meal
Servings:
5
Ingredients
1
tbsp
avocado oil
(or other high heat cooking oil)
1/2
onion, diced
2
cloves
garlic, minced
1/2
jalapeno, diced (add the seeds for extra heat)
1/2
bell pepper, diced
3
golden potatoes, cubed
14
oz
coconut milk, canned
4
cups
water
16
oz
dried gluten-free lentils
14
oz
can of crushed tomatoes
2
tbsp
curry
2
tsp
smoked paprika
1
tbsp
powdered cumin
salt and pepper to taste
Instructions
In a pot on medium heat, add the oil, chopped jalepeno, bell pepper, garlic, and onions and cook them until the onion turns translucent
Then add in the diced potatoes, lentils, coconut milk, water, crushed tomatoes, and spices.
Stir until it's well-combined and bring to a boil.
Once boiling, reduce the potato curry to a simmer, cover and let it cook for about 50 minutes until thick, creamy, and the lentils are soft
Serve in a bowl and enjoy!