Coconut curry lentils and potatoes

• 1/2 cup brown lentils, rinsed and drained
• 1 cup vegetable broth
• 1 cup coconut milk
• 1/2 tbsp curry powder
• 1 potato, peeled and cut into 1/2 cubes
• 1 tbsp peanut/sesame some sort of oil
• 1/2 cup frozen peas
• 2 tbsp cilantro, finely chopped
• pinch salt and pepper
• 2 tbsp plain or Greek yogurt

1. Put the lentils, coconut milk, vegetable broth and curry powder in a saucepan.
2. Bring to a boil over medium-high heat.
3. Reduce heat and simmer.
4. Partially cover and stir every now and then and let cook for about 15 minutes.
5. Add potatoes to the pan and cover.
6. After about 10 minutes, stir in peanut/sesame oil and add more liquid (veg broth or water) if it's getting dry.
7. Add peas, cover and keep cooking until lentils and potatoes are tender when poked with a fork, about 5 to 10 minutes.
8. If it gets too dry, add more liquid.
9. It should be moist, but not soupy.
10. Finish with lots of black pepper and cilantro.
11. Top off with yogurt and enjoy!
12. (p.s.
13. I always go back for more yogurt!)

brown lentils, vegetable broth, coconut milk, curry powder, potato, peanutsesame, frozen peas, cilantro, salt, yogurt

Taken from cookpad.com/us/recipes/351376-coconut-curry-lentils-and-potatoes (may not work)