Lentil and Potato Curry

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

Heat oil in a dutch oven.  Add onion and cook 15 minutes. 

Add ginger and garlic and cook 2-3 more minutes.  

Add cumin, coriander and chili.  Cook 2-3 more minutes. 

Add tumeric, peppers, stock, lentils and potatoes. 

Cover and cook 30-40 minutes.

Add tomatoes and simmer 3-4 minutes. 

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.  😅

​Ciao!

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