- 1.5 cups Yukon gold potatoes, washed + cubed
- 1 medium white onion, diced (+ 1 cup water)
- 1 14.5- ounce can crushed tomatoes
- 3/4 cup red lentils, washed
- 1 13.5- ounce can coconut milk, full fat
- 1 medium red bell pepper, seeded and chopped
- 1/2 cup fresh cilantro, loosely packed
- 5 cloves garlic, minced
- 1/2 inch piece of ginger, peeled + grated
- 1 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground black pepper
- 1 - 1 1/2 teaspoon Himalayan salt
- additional freshly chopped cilantro, for garnish
Add 1 cup of water along with the onion, garlic, and ginger to a large pot (or in this case a dutch oven) and sauté until onions are semi-translucent.
Pour contents of the pot as well as coconut milk, tomatoes, bell pepper, and 1/2 cup cilantro into a blender or food processor and blend on high until creamy.
Pour back into pot and add in all remaining ingredients.
Turn down to a simmer and let cook with lid on for 10 - 15 minutes, stirring occasionally.
Remove the lid, and continue to simmer until potatoes and lentils are soft.
Enjoy with your favorite rice or naan.
Please read through the above blog post for helpful tips & tricks!
Calories: 216kcal, Carbohydrates: 22g, Protein: 7g, Fat: 13g, Saturated Fat: 11g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Sodium: 448mg, Potassium: 498mg, Fiber: 7g, Sugar: 2g, Vitamin A: 75IU, Vitamin C: 12mg, Calcium: 28mg, Iron: 3mg