Lentil and Potato Curry

Ingredients

• 1 cup brown or green lentils
• 1½ lb potatoes
• 1 yellow onion
• 3 clove garlic
• 1 inch fresh ginger
• 14½ oz canned diced tomatoes
• 4 cup vegetable broth
• 2 tbsp coconut oil
• 2 tsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric powder
• ¼ tsp red pepper flakes (optional)
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup fresh cilantro (optional)
• 3 cup cooked basmati rice (optional)

Steps

1. Rinse lentils thoroughly. Peel and dice potatoes into 1-inch cubes. Dice onion, mince garlic, and grate ginger.
2. Heat coconut oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5-7 minutes.
3. Stir in minced garlic, grated ginger, curry powder, cumin, coriander, turmeric, salt, pepper, and red pepper flakes (if using). Cook for 1 minute until fragrant.
4. Add diced tomatoes, vegetable broth, rinsed lentils, and diced potatoes to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils and potatoes are tender.
5. Stir occasionally to prevent sticking. If the curry becomes too thick, add a splash more broth or water.
6. Taste and adjust seasonings as needed. Serve hot, garnished with fresh cilantro if desired, and alongside cooked basmati rice.