Potato and Lentil Curry (with cumin roasted cauliflower) #vegan #dinner

The unassuming potato has taken all in all a slamming throughout the most recent couple of years. Cast out via carb phobics or sidelined by entire grains, poor potatoes have turned into a missing fixing. In any case, potatoes are making a rebound, and in light of current circumstances.

Normally fat, sugar and gluten free and an incredible wellspring of nutrient C, potassium and fiber, potatoes pack a great healthful punch. They're additionally reasonable, flexible and privately developed, also completely tasty! The scope of British developed assortments are noteworthy, there's no restriction to the manners in which you can join them into your eating regimen in an extremely sound manner.

I was approached to make a delightful formula utilizing potatoes for the Potatoes: More than a bit as an afterthought crusade. I was ruined for decision, I cherish potatoes singed up in a hash and beat with a fricasseed egg, in a thick frittata or in a plate of mixed greens. As of late my preferred method to eat them has been adding them to a curry, which may sound somewhat weird, however consider dishes like bombay potatoes. It just works!

This formula is actually straight forward with negligible fixings and could without much of a stretch be set up for a delectable week night feast. I pick stunning little Anya potatoes for this, however any potato would function admirably, new potatoes and pullover royals would be immaculate. It's all around family cordial and splendid in case you're on a spending limit too. Any remains keep in the ice chest well for a couple of days.

Also try our recipe Curried Cauliflower Rice Kale Soup

This recipe is really straight forward with minimal ingredients and could easily be prepared for a tasty week night meal.

INGREDIENTS

• 500g of potatoes (I used Anya, new potatoes would also be fine)
• 1 tbsp of oil
• 1 medium onion
• 2 tbsp of mild curry powder
• 100g / 1/2 cup of dried red lentils
• 400g carton of chopped tomatoes
• 250ml / 1 cup of water
• 4 tbsp of tinned coconut milk

FOR THE CAULIFLOWER

• 1 head of cauliflower
• 1 tbsp melted coconut oil
• 1/2 tsp of cumin
• Fresh coriander to serve

INSTRUCTIONS

1. Slice the potatoes in half and place in a steamer basket or a pan. Boil or steam until tender, about 30 minutes.
2. Meanwhile, prepare the cauliflower by chopping into small florets. Add to a tray with the oil and sprinkle over the cumin and toss to coat. Roast for 40 minutes at 200c
3. Add the oil to a large pan over a medium heat. Finely chop the onion and add to the pan with the curry powder. Fry for 2 minutes then add the lentils, tomatoes and water. Cover the pan and simmer for 15 minutes.
4. When the potatoes have cooked, add to the curry along with the coconut milk. Cook for a further 10 minutes uncovered until the curry is thick and creamy. Add salt to taste.
5. Serve with the roast cauliflower and a sprinkle of fresh coriander.

Read more our recipe : Kale Pineapple Healthy Breakfast Smoothie

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