1 bag (28 ounces) Idahoan® RUSTIC Russets Mashed Potatoes
½ gallon hot chicken or vegetable stock
½ gallon coconut milk (heated and added to water for refreshing the potatoes.)
(For the curried lentils:)
4 tablespoons ghee
1 each white onion (large)
3 tablespoons red curry paste
1 tablespoon garham masala
2 teaspoons curry powder
1 teaspoon turmeric powder
2 teaspoons sugar
2 teaspoons garlic
2 teaspoons ginger
1 teaspoon cayenne pepper
28 ounces tomato purée
3 cups coconut milk
2 cups vegetable stock
3 cups lentils
1 pound cauliflower (broken into small buds)
2 cups cilantro (chopped)
Instructions
Prepare the lentils: In a large pot, add the ghee and onion and sauté until translucent. Continue by adding the curry and spices and sauté until fragrant.
Add the tomato purée, coconut milk, water, and lentils. Simmer until lentils are almost tender. Add the cauliflower and simmer until cauliflower is al dente. Finish by folding in the cilantro.
Prepare the Idahoan® Rustic Russets Mashed Potatoes by adding the hot stock and coconut milk. Refresh for 10 minutes.
To assemble single servings: Place 6-ounces of mashed potatoes into a vessel and top with 4-ounces of lentils. Serve with a wedge of lime.
*The entrée can be served as a cassoulet by placing the potato in the cassoulet dish and topping with lentils. Finish by topping with paneer and bake until bubbly at 350°F.