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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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