One-Pot Vegan Potato-Lentil Curry

One-Pot Vegan Potato-Lentil Curry
Special Recipe : One-Pot Vegan Potato-Lentil Curry

Summary

One-Pot Vegan Potato-Lentil Curry

This is a great one-pot dish that's tasty and filling. Careful when measuring out the curry paste - depending on its spiciness, 1 teaspoon can be enough sometimes. If you are using a mild one, you might need more. If you want to save calories, use reduced-fat coconut milk.

Servings 0}

Integrated

  • 1 tablespoon canola oil, or more as needed
  • 2 eaches 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
  • 3/4 teaspoon ground cumin
  • 1 1/2 teaspoons curry paste, or more to taste
  • 4 eaches 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
  • 1/2 teaspoon vegetable bouillon, or more to taste
  • 1 teaspoon lemon juice, or more to taste
  • 1 pinch salt and freshly ground black pepper to taste

Directions

  1. 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.

  2. Cover and simmer until potatoes and lentils are cooked through, 20 to 25 minutes, stirring occasionally. Season with lemon juice, salt, and pepper.

Per Serving:

  • 617 calories
  • protein 21.1g 42% DV
  • carbohydrates 82.2g 27% DV
  • fat 26g 40% DV
  • cholesterolmg
  • sodium 389.8mg 16% DV.

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