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One-Pot Vegan Potato Lentil Curry
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Vegan one-pot curry with red lentils, potatoes, coconut milk, and aromatic spices.
Ingredients:
  • 1 tablespoon canola oil, or more as needed
  • 2 medium 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
  • 0.75 teaspoon ground cumin
  • 1.5 teaspoons curry paste, or more to taste
  • 4 medium potatoes, peeled and cubed
  • 1 (28 ounce) can whole peeled tomatoes, chopped or pureed, juices reserved
  • 1 (14 ounce) can coconut milk
  • 1 cup red lentils
  • 0.5 teaspoon vegetable bouillon, or more to taste
  • 1 teaspoon lemon juice, or more to taste
  • salt and freshly ground black pepper to taste
Instructions:
  • In a pot over medium-low heat, warm oil. Sauté onions, garlic, and ginger until fragrant, about 3-5 minutes. Sprinkle sugar and cumin, cook until sugar caramelizes without burning the cumin, around 2 minutes.
  • Cook the curry paste for 1 to 2 minutes until fragrant. Add potatoes, tomatoes with their juices, coconut milk, lentils, and bouillon. Bring to a boil, then cover and simmer until potatoes and lentils are tender, about 20 to 25 minutes, stirring occasionally. Season with lemon juice, salt, and pepper to taste.

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