Here is one of our regular meatless meals. I got the basic recipe for this from
Nicole. Here is how I make it....mostly...I taste and add depending on my mood and the curry powder I have. Curry powders are all so different. Some are mild, some are spicy, some are a little sweet. I have added a bit of cumin before and even some hot red curry paste.
Make this to suit your taste preferences.
Curried lentils and potatoes
WW – 4 servings @ 5 pts each
1 onion chopped
2 cloves of garlic, minced
1 cup light coconut milk (or more broth if you prefer...but it really doesn't make it taste like coconut...just adds more depth to the flavor)
2.5 cups chicken broth
1 Cup Lentils
1TBS Curry (or more)
2 potatoes peeled and cut in chunks
salt and pepper to taste (add other spices such as cumin or red curry to your taste preferences)
Optional Items:
sour cream, cilantro, green onions
1. Chop and fry up an onion in a big soup pot with a little cooking spray (I usually add a little olive oil for some healthy fat). Once it is soft and golden, add garlic and cook for one more minute.
2. Wash and pick over lentils. Add lentils, curry powder, coconut milk and broth to the soup pot.
3. Bring to a boil and then cook on med-low for about 10-15 minutes, until lentils start to soften.
4. Bury potatoes under lentils. Put the lid on and simmer without disturbing for ten minutes.
5. Check to see if it's getting too dry, add water or broth if needed. Stir gently and continue to cook until potatoes and lentils are tender.
6. Season to taste with salt and pepper.
This is a thick stew not a soup so if it's soupy take of the lid and keep cooking. Serve on top of rice with sour cream, chopped cilantro and green onions (extra points for the rice and sour cream).
I hope you like this. We have it a couple times a month...Jer really loves curry!
Stacey
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