One-Pot Vegan Potato Lentil Curry

This one-pot potato and lentil curry is a tasty and filling vegan dish made with red lentils, potatoes, tomatoes, onions, coconut milk, curry paste, and cumin.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 617 Calories

Ingredients

• 1 (14 ounce) can coconut milk
• 2 cloves garlic, minced
• salt and freshly ground black pepper to taste
• 1 cup red lentils
• 4 medium potatoes, peeled and cubed
• 1 tablespoon canola oil, or more as needed
• 1 teaspoon lemon juice, or more to taste
• 1 (1 1/2 inch) piece chopped fresh ginger, or to taste
• 1 teaspoon raw sugar, or more to taste
• 1 (28 ounce) can whole peeled tomatoes, chopped or pureed, juices reserved
• 0.75 teaspoon ground cumin
• 2 medium red onions, chopped
• 1.5 teaspoons curry paste, or more to taste
• 0.5 teaspoon vegetable bouillon, or more to taste

Recipe Instructions

Step 1

Heat oil in a pot over medium-low heat. Add onions, garlic, and ginger; cook and stir until fragrant, 3 to 5 minutes. Sprinkle in sugar and cumin; cook and stir until sugar caramelizes, about 2 minutes, making sure cumin does not burn.

Step 2

Stir in curry paste and cook for 1 to 2 minutes. Add potatoes, tomatoes with their juices, coconut milk, lentils, and bouillon; bring to a boil. Reduce the heat, then cover and simmer, stirring occasionally, until potatoes and lentils are cooked through, 20 to 25 minutes. Season with lemon juice, salt, and pepper.