Coconut Curry Lentils and Potatoes

Coconut Curry Lentils and Potatoes

A hearty recipe for those craving lentils.

Servings: 4



Brown Lentils

1 cup, rinsed & drained

Coconut Milk

2 cups

Vegetable Broth

1 ½ cups

Curry Powder

1 tbsp.

Russet Potatoes, Medium

2, peeled & cut into ½ inch cubes

Peanut Oil

2 tbsps.

Frozen Peas

1 cup

Cilantro, Minced

¼ cup


  1. Combine the lentils, coconut milk, vegetable broth and curry powder in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer, partially covered. Stir occasionally and let cook for about 15 minutes.
  2. Add potatoes to the pan and cover completely. After about 10 minutes, stir in peanut oil and add more liquid if it’s getting dry.
  3. Add peas, cover and keep cooking until lentils and potatoes are very tender, about 5 to 10 minutes. If it gets too dry, add more liquid. It should be moist, but not soupy. Finish with lots of black pepper and cilantro.


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