Curried roast potatoes with ‘pantry’ lentil curry and cashew raitaI call this ‘p…

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🍁Curried roast potatoes with ‘pantry’ lentil curry and cashew raita🍁I call this ‘pantry’ lentil curry as it’s simple to make and most of the ingredients are likely already in your pantry. (Though I actually don’t have a pantry…that’s NYC for ya!) 🇯🇲Just arrived in Jamaica to surprise my mom on her 70th birthday 🤗. Sitting on the beach very relaxed as I write this🦀.
🍁Recipe: 🌼Potato: cut 4 russet potatoes into about 1-inch pieces. Coat in olive oil, curry powder and salt to taste. Roast at 375F until fork tender. 🌼Pantry lentil curry: Sauté 1 finely diced medium onion in neutral oil until starts to brown. Add 3 minced garlic cloves, 1 chopped green chili and 1-inch knob finely minced peeled ginger and sauté another minute. Add 1 tsp ground cumin, 1 tsp turmeric and 1/2 tsp coriander. Add 1-1/2 cups red or yellow lentils, 1-14oz can coconut milk and 2 cups water. Bring to a boil then simmer covered until lentils are cooked (about 15 minutes). Salt to taste. 🌼Cashew raita: soak 1/2 cup raw cashews in boiling water at least 2 hours. Drain and blend on high with pinch salt, 1/4 tsp cumin, small minced garlic clove, 1 tbsp lime juice, 1 tbsp lemon juice, 1/3 cup water. Add more water as needed for desired consistency. Remove from blender and mix in 1/2 cup grated cucumber (squeezed to remove water) and 1 tbsp chopped fresh mint. Add salt as needed. Refrigerate overnight.
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#curry #vegancurry #lentils #potato
#vegan #veganbowl #glutenfreevegan #veganglutenfree #healthyvegan #veganfoodspot #nycvegan #letscookvegan #buddhabowl #healthyfoodshare #thrivemags #bestofvegan #feedfeed #nycfoodie #wholefoodsfaves #veganfood #veganrecipes #whatveganseat #veganfoodshare #plantbased

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Bette

My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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