Wednesday, February 4, 2009

Lentils and Potatoes with Curry

(from Mark Bittman's How to Cook Everything Vegetarian)

1 c. dried brown lentils, washed and picked clean
3 1/2 c. water, vegetable broth, or coconut milk
1 T. curry powder
2 medium russet potatoes, peeled and cut into large chunks
Salt and pepper

1) Combine the lentils, liquid and curry powder in a medium saucepan and bring to a boil over medium-high heat. Turn the heat down to medium-low so that the mixture bubbles gently, cover partially, and cook, stirring occasionally, until the lentils start to absorb the water a bit, about 15 minutes.

2) Add the potatoes and cover the pan copletely. Cook, undisturbed, for 10 minutes or so, then stir gently and check to make sure the lentils aren't too dry. If they are, add a little more liquid. Add salt as the lentils become tender.

3) Cover and continue cooking until the lentils are soft and beginning to turn to mush and the potatoes are tender at the center, another 5 to 10 minutes; add liquid if necessary. The mixture should be moist but not soupy. Add lots of black better, stir, then taste and adjust the seasoning and serve. You can garnish with plain yogurt and cilantro, if you like.

(My note: I like to serve this with brown rice or naan bread.)


Lesley said...

This is right up my alley. Thanks Missy!

Allison B. said...

This is the easiest Indian recipe I have ever seen. I'll have to give it a try.
BTW, Missy, how do you get ahold of your naan? I can buy it frozen at my beloved Trader Joe's, but when I was at BYU Idaho, I found a good recipe for homemade naan on the internet. Would anyone be interested if I could find it again?

Tori said...

I don't know what naan is, but I would like to try it.

missy. said...

i would love a naan recipe! i buy mine at trader joe's too :) but i bet the homemade stuff is a lot cheaper. let us know if you find it!