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Serves
6 to 8
Author Notes
Adapted from the Cafe Brenda cookbook.
Colleen’s Notes: If your candy potatoes are no longer as candy as you cherish, add sugar to sort (initiating with 1 tablespoon). This might per chance per chance expend the flavor and lower the acidity. While you happen to are no longer a tall fan of cilantro, adding a half or quarter bunch might be stunning. —sarah kieffer | the vanilla bean blog
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Take a look at Kitchen-Accredited
Ingredients
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2 tablespoons
olive oil
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1
fat purple onion, minced
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6
garlic cloves, minced
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1/4 cup
peeled and minced ginger root
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1 1/2 tablespoons
curry powder
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1/2 teaspoon
purple pepper flakes
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1 cup
carrots, diced
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1 cup
diced purple pepper
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5 cups
diced candy potatoes
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14 oz.
coconut milk
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2 cups
dried lentils, washed
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8 cups
vegetable stock
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1
lime, juiced
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1 bunch
cilantro, minced
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1/4 cup
tamari
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salt and pepper to sort
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sugar to sort (gape headnote)
Directions
- In a fat stock pot or Dutch oven, saute the purple onion, garlic, and ginger within the olive oil for about 15 minutes, till the onions are translucent and delicate.
- Add the curry powder, hot pepper, carrots, bell pepper, and candy potatoes. Sauté for 5 to 10 minutes, till the carrots and bell pepper are crisp tender.
- Add the coconut milk, lentils, and vegetable stock. Simmer, covered, till the lentils are done and the candy potatoes are tender, about forty five minutes.
- Add the lime, tamari, and cilantro, and accelerate to mix. Add salt and pepper to sort, and sugar if wanted (gape hide).
A baker’s soliloquy. You might per chance per chance observe along at thevanillabeanblog.com.