Potato lentil curry with cumin rice

2 steps

Prep:20minCook:40min

*Use waxy potatoes like yukon gold. Russets will almost dissolve into the sauce.

Updated at: Thu, 17 Aug 2023 06:38:04 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories614 kcal (31%)

Total Fat18.5 g (26%)

Carbs96.2 g (37%)

Sugars3.7 g (4%)

Protein20 g (40%)

Sodium301.4 mg (15%)

Fiber10.9 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 ½ cupsdried lentils

3 cupspotatoes

chopped, they're being harvested locally right now and incredibly cheap

2onions

1can coconut milk

3 Tbspcurry powder

1 Tbspgaram masala

1 Tbspchili powder

4 clovesgarlic

1 "ginger

grated

2 cupsvegetable broth

free, if you make it with veggie scraps

1 Tbspcumin seeds

2 Tbspbutter

1 ½ cupsrice

rinsed

2 cupswater

Instructions

Curry

Step 1

Skim a couple tbsp of coconut fat from the top of the can and use that to fry the onions till soft. Add the garlic and ginger and fry for another couple minutes, then add the spices and mix everything on medium heat for a minute. Add the coconut milk, broth, and lentils and simmer over medium heat for 10 minutes. Add the potatoes, cover, and simmer for 15-20 minutes or until everything is soft. If necessary, add water to keep it from drying out. Add salt and pepper to taste.

Rice

Step 2

Melt butter, add cumin seeds, and fry them for 30 seconds or until fragrant. Add the rice and mix everything together and continue to fry for about a minute, then add the water. Cover and turn up the heat till the water boils, then turn it down so that the rice is barely simmering for 8-10 minutes and the water has mostly been absorbed. Remove from the heat and let sit for 5 minutes.