Lotus Root Curry
A creamy, mildly spiced curry featuring crisp lotus root slices simmered in coconut milk with tomato and bell pepper. This weeknight-friendly dish is both comforting and exotic, ready in about 40 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 280
- Protein
- 4g
Ingredients
- 1 lb lotus root
- 1 can (13.5 oz) coconut milk
- 1 medium, chopped tomato
- 1 medium, sliced bell pepper
- 10 leaves curry leaves
- 1 medium, sliced onion
- 2 tbsp vegetable oil
- 1 tsp salt
Instructions
- 1
Peel the 1 lb lotus root and slice into 1/4-inch rounds. Soak in water with a splash of vinegar for 10 minutes, then drain and pat dry.
- 2
Heat 2 tbsp vegetable oil in a large skillet over medium. Add 1 sliced onion and 10 curry leaves; cook until onion is soft and golden, about 5 minutes.
- 3
Add 1 chopped tomato and 1 sliced bell pepper; cook until tomato breaks down and peppers soften, about 4 minutes.
- 4
Stir in the lotus root slices and 1 tsp salt; cook for 2 minutes, letting the lotus root absorb the flavors.
- 5
Pour in 1 can coconut milk and bring to a gentle simmer. Cover and cook until lotus root is tender but still crisp, about 15 minutes.
- 6
Uncover and simmer for 5 more minutes until sauce thickens slightly. Taste and adjust salt. Serve hot with rice or bread.
Tools you’ll need
- Large skillet with lid
- Vegetable peeler
- Cutting board
- Knife
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
