Description
A hearty and creamy vegan lentil curry featuring tender potatoes simmered in a flavorful blend of spices, tomato, and coconut milk. This comforting dish is rich in plant-based protein and fiber, perfect served over basmati rice for a satisfying meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons vegan butter or coconut oil
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons tomato paste
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) coconut milk
- 1 cup dried brown or green lentils, rinsed
- 2 medium russet potatoes, peeled and diced
- 4 cups vegetable broth
- 2 teaspoons garam masala
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup chopped fresh cilantro for garnish
- Cooked basmati rice for serving
Instructions
- Sauté Aromatics: Melt the vegan butter in a large pot over medium heat. Add the finely diced onion and sauté until softened and golden, about 6 minutes, stirring occasionally to prevent burning.
- Add Garlic and Ginger: Stir in the minced garlic and grated fresh ginger. Cook for 1 minute more until fragrant, ensuring not to brown the garlic excessively.
- Incorporate Tomato Paste and Liquids: Add the tomato paste, canned diced tomatoes with their juices, and the coconut milk to the pot. Stir well to combine all ingredients evenly.
- Add Lentils and Potatoes: Pour in the rinsed lentils and diced potatoes. Follow with the vegetable broth, making sure everything is submerged in liquid.
- Season the Curry: Add garam masala, curry powder, ground cumin, turmeric, smoked paprika, salt, and cayenne pepper if using. Stir thoroughly to distribute spices uniformly throughout the mixture.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 30 to 35 minutes, stirring occasionally, until the lentils and potatoes are tender and the sauce thickens to a creamy consistency.
- Adjust Seasoning and Garnish: Taste the curry and adjust salt or spices if needed. Garnish with chopped fresh cilantro just before serving.
- Serve: Serve hot alongside cooked basmati rice for a complete, comforting meal.
Notes
- You can replace brown or green lentils with red lentils, but reduce the cooking time to 20 minutes as they cook faster.
- For extra richness, stir in an additional tablespoon of vegan butter at the end of cooking.
- This dish pairs wonderfully with naan or other flatbreads in addition to rice.
