Description
Lentils, peas and bite-size cubes of potato in a richly-spiced tomato and coconut milk gravy. Found at mediterrasian.com.
Ingredients
- Canola Oil
- Onions
- Garlic Cloves
- Fresh Ginger
- Ground Coriander
- Ground Cumin
- Ground Turmeric
- Ground Cinnamon
- Chili Powder
- Potato
- Red Lentil
- Canned Tomatoes
- Coconut Milk
- Vegetable Stock
- Garam Masala
- Salt
- Brown Sugar
- Basmati Rice
- Green Peas
- Fresh Cilantro
- Lemon Juice
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
- Add the peas to the curry and simmer, uncovered, for 5 minutes
- While the curry simmers, cook the rice
- Remove from the heat and stir in the cilantro and lemon juice
- Serve on a bed of rice