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Potato and lentil curry


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For 4 people
1 kg potatoes
250 g lentil dahl (or other small, red or green)
1 onion
2 cloves garlic
2 teaspoons of spice mixture hot curry powder
some dried curry leaves (the plant, optional)
250 ml coconut cream


Peel the potatoes and cut into cubes.
Chop the garlic and onion and brown in a large pot with a little oil.
Add the curry and toast briefly to release all its perfume; at this point, if you have them available, add some dried curry leaves (the plant).
Stir briefly and add the lentils after having rinsed and drained (I used those small tricolor).
Unite the potatoes into chunks.
Cover with water and add more water during cooking a cup at a time as it dries: after cooking the liquid should be absorbed completely.
United almost immediately even the coconut cream and simmer on low heat with the lid on for about half an hour, until the potatoes that lentils are fully cooked.
Stir occasionally with a wooden spoon by controlling the firing and adding a little water if necessary.
Towards the end of cooking salt set according to your tastes.
Serve with Basmati rice.

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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