dailydelicious: Vegan U.S. Lentil & Potato Curry 

I love spices ^^. That's the reason why I love to eat Indian food and one of my favorite kinds of food is curry. The taste and fragrance of a curry that's packed with a load of spices are irresistible. 

This time, I made vegan curry that uses U.S. Lentils, potatoes, and a lot of spices!!!

Lentils are legumes (cousins to beans, chickpeas, soybeans, and peanuts). The name "lentil" comes from the Latin word for "lens," since the dried bean looks like a little lens. 

They are one of the most nutritious and versatile plant-based proteins. They are super low-fat, boast high amounts of protein, and provide the same quality protein as meat.

High in fiber and complex carbohydrates, their exceptionally low glycemic index (GI) values and resistant starch content make them suitable for a diabetes diet, and they are naturally gluten-free.

U.S. Lentils are an excellent source of folate (Out of all plant-based foods, lentils contain the most folate). Folate helps support red blood cell formation and proper nerve functions, and it is particularly important for women of childbearing age, as it is needed to support increasing maternal blood volume. For vegetarians, regularly including lentils in your diet can help boost your iron intake.

U.S. Lentils are a very good source of manganese. Manganese plays a role in maintaining normal blood sugar levels and helps protect against free-radical damage.

Lentils typically cook much faster than other kinds of legumes, so you don't need to soak them before cooking (though, soaking will reduce half of the cooking time). You can use U.S. Lentils in many dishes such as curries or soups, or blend them into veggie burgers, sauces, casseroles, etc. 

Dried lentils can be stored at room temperature in an air-tight container for up to a year. 

There are many different types of lentils you can cook with. In this recipe, I use U.S. Split Red Lentils (the split variety will cook a bit quicker) but any U.S. Lentil available in your market works just fine.

The list of ingredients is long, and most of them are spices that you can use to your individual taste, but for me, I love spice-packed curries. If you want your curry to be creamier, use an immersion blender to lightly purée the curry. 

For more information on the U.S. Dry Beans go to  https://pulses.asia. 

Or  https://pulses.asia/about  for more  information on the  U.S. Pulses.

Vegan U.S. Lentil & Potato Curry 

Serves 4-5

1 tbsp ............................. Rice bran oil (or a neutral-flavored oil)

4 cloves.......................... Garlic, minced

1 1/2 tbsp ...................... Fresh ginger, minced

1 tsp ............................... Ground turmeric

1 tsp ............................... Cumin

1/2 tsp ........................... Ground coriander

1 tbsp.............................. Masala

2 tsp .............................. Curry powder

1/2-1 tsp ........................ Red chili powder 

1/2-1 tsp ........................ Fine sea salt

1-1/2 tbsp ....................... Sugar

........................................ Freshly cracked black pepper, to taste

190 g ............................... U.S. Lentils

500-550 ml ................... Water or vegetable broth

500 g............................... Canned crushed tomatoes

400 ml ........................... Coconut milk

300 g .............................. Potatoes, peeled and cut into pieces

........................................ Fresh cilantro, roughly chopped

For serving

........................................ Basmati or  Jasmine rice (or flatbread)

Rinse the lentils in cold water until the water runs clear.

Heat a large saucepan over medium-high heat and add the oil. Add the garlic and ginger and cook for 2 minutes, stirring frequently to prevent them from burning.

Add the cumin, coriander, turmeric, chili powder, curry powder, masala, salt, and black pepper to taste, and cook for 30-60 seconds until fragrant, tossing frequently to prevent burning. 

Pour in the water (or vegetable broth) and use a spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils, potatoes, and the crushed tomatoes and mix well. 

After the mixture is brought to a boil, reduce the heat to low and cover the pan with a lid. 

Simmer for 30-35 minutes, or until U.S. Lentils and potatoes are cooked through and have mostly softened. If you find that the lentils are not quite soft, add a few spoons more of broth or water and cook for 5-10 minutes more.

Remove the lid and stir in the coconut milk and sugar. Season with salt, pepper, and more chili pepper. Continue cooking on low heat, uncovered for 5-8 minutes, until the curry has thickened and is creamy.

Add the chopped cilantro and turn off the heat. 

Note: If you want your lentils to be creamier, use an immersion blender to lightly purée the curry.