Curried Lentil & Potato Bake
Kirly-Sue Kitchen
Kirly-Sue Kitchen
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Ingredients

  • 1 hour
  • 4-5 portions
  • 7-8 medium potatoes
  • 14 oz or
  • 400 g red lentils
  • 1 tbsp olive oil
  • 2 oz or
  • 50 g vegan butter
  • 1 onion
  • ¼ tsp salt
  • 1 garlic clove
  • 2 inch piece ginger
  • ¼ tsp paprika powder
  • ½ tsp cumin powder
  • ¼ tsp coriander powder
  • ¼ tsp turmeric
  • 2 medium sized
  • 7 oz or
  • 200 g can tomatoes
  • ½ tsp garam masala
  • 2 oz or
  • 50 g coconut milk
  • 55 g creamed coconut
  • 3. Add the salt, cumin, coriander, turmeric and paprika powder. Mix for a minute and then add the tomatoes. Cook until it begins to thicken.
  • 4 tbsp
  • 60 ml of water
  • 5. Cover and simmer for 15
  • 6. Add the ginger and the garam masala and simmer for a further 5 minutes
  • 7. In a large baking dish put a thin layer of the lentil mixture (enough to cover the base).
  • 8. Add a layer of potatoes to cover the lentil mixture.

Instructions

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