Description
A flavorful and creamy vegan dish featuring lentils and potatoes cooked in a rich coconut milk and tomato-based sauce with aromatic Indian spices. This hearty meal is perfect for a satisfying dinner.
Ingredients
Scale
Main Dish:
- 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
- Melt the vegan butter: In a large pot over medium heat, melt the vegan butter. Add the onion and sauté until softened and golden, about 6 minutes.
- Add aromatics: Stir in the garlic and ginger, cook for 1 minute until fragrant.
- Combine ingredients: Add tomato paste, diced tomatoes, coconut milk, lentils, potatoes, vegetable broth, and spices. Stir well.
- Simmer: Bring to a boil, then simmer uncovered for 30-35 minutes until lentils and potatoes are tender.
- Adjust seasonings: Taste and adjust seasonings. Garnish with cilantro and serve with basmati rice.
Notes
- You can use red lentils with reduced cooking time of 20 minutes.
- For extra richness, add an additional tablespoon of vegan butter at the end.
- This dish pairs well with naan or flatbread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired, Vegan
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 365
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 10 g
- Protein: 13 g
- Cholesterol: 0 mg
