Monday, August 13, 2012
Lentil and potato curry
No posts for the last couple of days because I haven't been around to cook anything. I've been working pretty much continuously, but now it's my day off! This is what I'm making.
From Mark Bittman's How to Cook Everything Vegetarian: 1 cup dried brown lentils, washed and picked over
3 1/2 cups water, coconut milk, or stock, plus more if needed
1 tablespoon curry powder
2 medium starchy potatoes, peeled and cut into large chunks
Salt and freshly ground black pepper
Yogurt and chopped fresh cilantro leaves for garnish
1. Combine the lentils, liquid, and curry powder in a medium saucepan over medium-high heat and bring to a boil. 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 completely. Cook undisturbed for 10 minutes or so, then stir gently and check to make sure the lentils aren't too dry. (At this point, you can add 2 tablespoons butter for a smoother mixture, if you want.) If they are, add a bit 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 pepper, stir, then taste and adjust the seasoning and serve, garnished with yogurt and cilantro.