During the winter months, it is important to make sure you're getting all nutrients as a part of a balanced diet. Including warm flavors such as tumeric and curry, with filling starches like potatoes and protein from the lentils, this recipe is sure to be a winter favorite.

Spicy Potatoes with Coconut Milk and Lentils [Vegan]

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Calories

567

Serves

2

Cooking Time

75

Ingredients

For the Potatoes

  • 1 pound of organic potatoes
  • 1 1/2 cup of coconut milk
  • 3/4 cup of water
  • 1 large onion
  • 1 tablespoon of extra virgin olive oil
  • 1 tablespoon of chopped fresh ginger
  • 1 tablespoon of curry
  • 1 teaspoon of turmeric
  • 1 pinch of pepper
  • 1 lemon (the juice)
  • 1 bunch of parsley
  • sea salt to taste
  • zest of orange (organic, if possible)

For the Lentils

  • 1 cup of water
  • 2/3 cup of red lentils
  • 3 juniper berries
  • 1 piece of kombu seaweed
  • tamari soy sauce
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Preparation

For the Potatoes:

  1. Wash and brush the potatoes and cut them into pieces without removing the peel.
  2. Peel the ginger and chop it finely.
  3. Peel the onion and cut it into pieces.
  4. Heat a thick-bottomed pot (possibly made of steel) and toast the curcuma pepper and curry for about 30 seconds.
  5. Add oil and ginger and fry often stirring with a wooden spoon for about 1 minute then add onions and potatoes. Cook for 1 minute, stirring constantly, salt lightly and add water and coconut milk. 
  6. Cover with lid and cook over low heat until the potatoes are soft and the coconut milk is reduced (if necessary, add boiling water when they dry out too much).
  7. On low heat add chopped parsley with a knife, lemon juice and grated orange peel.

For the Lentils:

  1. Rinse the lentils very well under running water in a fine mesh strainer.
  2. Crush the juniper berries and toast them in a pot with a bottom, possibly in steel. Then add the lentils, a small piece of kombu seaweed the size of a stamp and water. Cook with a lid on very low heat until the liquid has evaporated completely.
  3. Remove seaweed and berries and season to taste with tamari sauce.
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Nutritional Information

Per Serving: Calories: 567 | Carbs: 79 g | Fat: 23 g | Protein: 16 g | Sodium: 256 mg | Sugar: 9 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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