This Vegan Potato-Lentil Curry is a comforting and flavorful one-pot meal that combines hearty red lentils, tender potatoes, and tomatoes with the rich, creamy goodness of coconut milk. Infused with aromatic spices like cumin and curry paste, this dish offers a perfect balance of heat, sweetness, and depth of flavor. It’s a quick and easy vegan option that’s both filling and nourishing, ideal for any day of the week.
Ingredients
- 1 tablespoon canola oil, or more as needed
- 2 red onions, chopped
- 2 cloves garlic, minced
- 1 (1 1/2 inch) piece chopped fresh ginger, or to taste
- 1 teaspoon raw sugar, or more to taste
- ¾ teaspoon ground cumin
- 1 ½ teaspoons curry paste, or more to taste
- 4 potatoes, peeled and cubed
- 1 cup red lentils
- 1 (14 ounce) can coconut milk
- 1 (28 ounce) can whole peeled tomatoes, chopped or pureed, juices reserved
- ½ teaspoon vegetable bouillon, or more to taste
- 1 teaspoon lemon juice, or more to taste
- salt and freshly ground black pepper to taste
Instructions
Steps:
- Heat oil in a pot over medium-low heat and cook onions, garlic, and ginger until fragrant, 3 to 5 minutes. Sprinkle with sugar and cumin, and cook until sugar caramelizes, about 2 minutes, making sure cumin does not burn. Stir in curry paste; cook for 1 to 2 minutes. Add potatoes, lentils, coconut milk, and tomatoes and their juice. Season with vegetable bouillon and bring to a boil.
- Cover and simmer until potatoes and lentils are cooked through, 20 to 25 minutes, stirring occasionally. Season with lemon juice, salt, and pepper.
