CURRIED LENTIL POTATO DHAL

I am calling this dhal because of the consistency and ingredients… but it could also be like a stew maybe? I am not sure. But what I do know is that this recipe is a 10/10. Super high protein because of the lentils, the potatoes keep you full and all of the spices together are just dreamy. It's also not spicy for those who don’t like that.

This is a great meal to prep for the week. On Sunday’s, I will usually make a big batch and take it for lunches throughout the week. I normally pair it with rice (can use white basmati, brown or even wild rice), salad greens, and sometimes even avocado for some healthy fats! My goal lately is to try and eat greens with every meal, if not 2/3. The first reason is because they are so good for you and the second is when eaten raw they aid in digestion, especially with heavier cooked meals like this one.


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Makes: 4-5 servings

What you'll need:

1 tbsp olive oil
1 small onion (diced)
4 garlic cloves (minced)
3 medium potatoes (chopped small)
1 tsp ginger (I used the pre-minced one)
1/2 tsp chili powder
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1/2 tsp cinnamon
1/2 tsp paprika
3 tbsp red curry paste
1.5 cups diced tomatoes (I used canned)
1 can coconut cream
1 cup red lentils
1 cup vegetable broth
1 tbsp lime juice
Sea salt and pepper to taste

Sides:
Basmati rice (cooked)
Fresh greens
Sliced avocado


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Directions:

  1. In a medium-sized saucepan add the olive oil and heat on medium heat. Add the onion and garlic and saute till translucent (3-4 minutes).

  2. Add the chopped potato and stir. Then add the ginger, chili powder, cumin, coriander, turmeric, cinnamon, paprika and red curry paste. Stir and cook for about 5-7 minutes.

  3. Add the diced tomatoes, coconut cream, red lentils and vegetable broth. Stir and bring to a boil.

  4. Leave on a low boil for around 10-12 minutes. This will help with cooking your potatoes. Continue to stir every few minutes so it doesn't stick to the bottom.

  5. After this, lower the temperature to a simmer and cook for 30 minutes.

  6. Add in the lime juice and sea salt and pepper towards the end.

  7. In the meantime, cook your rice according to package. Mine takes 25 minutes so this is a perfect time to start.

  8. Once the potatoes are fork tender, it's done! Serve with the basmati rice and fresh greens. Enjoy! xx

Amanda TraceyComment