Red Meat Allergy Friendly Massaman Lentil Korma with Potatoes
Total time55 min
Prep time15 min
Cook time40 min
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp massaman curry paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 cup red lentils, rinsed
- 1 lb yukon gold potatoes, cut into ¾-inch cubes
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups vegetable broth
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- ½ tsp salt, plus more to taste
For serving
- ¼ cup roasted unsalted peanuts, roughly chopped (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
- cooked jasmine rice or naan, for serving (optional)
Instructions
- 1
Heat the coconut oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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