EASY POTATO DAL CURRY

 
 
 

 Ingredients

3 medium red potatoes

1 medium yellow onion, diced 

3 garlic cloves, minced or pressed

2 tsp minced fresh ginger

1 (13.5-ounce) can reduced-fat coconut milk

1 cup dried golden lentils

3 cups vegetable broth

1 tablespoon curry powder

1 (14.5-ounce) can diced tomatoes

1 cup loosely packed chopped stemmed Swiss chard leaves

Salt (optional)

 

Directions

  1. Fill a large bowl with cool water. Peel the potatoes and cut them into large dice, placing them in the water as you go. Set aside.

  2. In a large pot with a lid or Dutch oven, cook the onion over medium-low heat, stirring frequently, for about 7 minutes, until translucent and lightly browned. Add the garlic and ginger and cook, stirring, for 4 to 5 minutes, until just softening and fragrant.

  3. Increase the heat to medium and add the coconut milk, lentils, broth, and curry powder. Drain the potatoes and add them to the pot as well. Cover and cook for 15 minutes, stirring once midway through.

  4. Uncover, reduce the heat to medium-low, and stir well. Continue to cook for 15 to 20 minutes more, until the lentils have plumped and softened and the potatoes are fork-tender. 

 

Nutrition Per Serving (Approx.)

Number of Servings: 6

Serving Size: ~1 cup

Calories: ~385

Total Fat: ~8g

Saturated Fat: ~5g

Unsaturated Fat: ~2g

Cholesterol: 0mg

Sodium: ~650mg

Carbohydrates: ~62g

Dietary Fiber: ~18g

Total Sugars: ~7g

Protein: ~19g

Potassium: ~980mg

Joanna Martin