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]
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
For the Potatoes:
- Wash and brush the potatoes and cut them into pieces without removing the peel.
- Peel the ginger and chop it finely.
- Peel the onion and cut it into pieces.
- Heat a thick-bottomed pot (possibly made of steel) and toast the curcuma pepper and curry for about 30 seconds.
- 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.
- 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).
- On low heat add chopped parsley with a knife, lemon juice and grated orange peel.
For the Lentils:
- Rinse the lentils very well under running water in a fine mesh strainer.
- 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.
- Remove seaweed and berries and season to taste with tamari sauce.