Snowy and slushy - two words that would perfectly describe the Georgia snowstorm of 2022. ❄️ It snowed like crazy - all day but unfortunately, very little snow actually accumulated on the ground - much to the dismay of snowman builders everywhere. 😂
The big, giant, fluffy flakes were beautiful but at the end of the day, we only ended up with a dusting of snow on the ground. That didn't stop dedicated Georgians from taking advantage of the situation, though.🛷 You really haven't experienced a Southern snowstorm until you've witnessed a group of people body surfing down a muddy hill on their bellies in 30 degree weather. 😅
Snow days call for comfort food. And carbohydrates and starches are what comforts for this girl. Bread and pasta are my go-to on days when I feel like I need comforting. 🍞🍝 Yet, in a moment of aberrant boldness - I decided to venture outside of my comfort zone and into the delicious world of curry to soothe my chilly soul.
No one likes to be outside of their comfort zone but, that's where progress happens. Am I right? It's scary and unfamiliar but it can also lead to new and exciting discoveries. It took me 50 years to make my first batch of curry but thankful that I finally mustered up the courage to make this flavorful dish.
My aversion to curry stems from a distaste of the curry spice. I think that's why I hesitated so long before making homemade curry. The fact is, this curry dish doesn't have any actual curry spice in it. 🤷🏻♀️ Clearly, I was wrongly associating the spice with the dish. This Lentil and Potato Curry is crazy delicious and packed with flavor and I didn't add any curry spice to it. 😅 I'm a late-comer to the curry world but I'm happy to say that I've found a new comfort food.
Lentil and Potato Curry
2 Tablespoons coconut oil
1 onion, thinly sliced
3/4 Tablespoons grated ginger
2 cloves garlic, chopped
3/4 teaspoon cumin
3/4 teaspoon coriander
1/4 teaspoon chili powder
1 teaspoon tumeric
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1 1/2 cups chicken stock
1/4 cup + 2 Tablespoons dried lentils
2 medium potatoes, diced
1/2 cup cherry tomatoes, halved
1 teaspoon lemon juice
3/4 teaspoon garam masala
1/4 cup coconut cream
Stir in lemon juice, garam masala and coconut cream. Season with salt and pepper. Adjust consistency with more broth if necessary.
Serve curry over rice and finish with a squeeze of lemon and scattering of fresh herbs.
Serve with pita or naan bread. Or if you're an Italian - a rustic Italian baguette. 😅
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