One Pot Vegan Potato Lentil Curry Food

POTATO-LENTIL CURRY WITH CARROTS, PEAS, TOMATOES & SPINACH

Potato-Lentil Curry with Carrots, Peas, Tomatoes & Spinach image

Here's an aromatic, super flavorful, one pot curried stew made with kitchen staples. Tasty and filling. I served it with Basmati rice but it would be delicious with vegan naan bread

Provided by Nicole Kearsley

Time 45m

Number Of Ingredients 21

Ingredients

1 piece Large Red Onion (chopped)
2 pieces Carrots (peeled & sliced)
2 pieces Cloves Garlic (minced)
1 tablespoon Fresh Ginger (minced)
2 teaspoons Coriander
1 teaspoons Cumin
1 teaspoon Turmeric
½ teaspoon Cinnamon
½ teaspoon Chili Powder
1 pound Mini Potatoes ((about 12), quartered)
½ cup Red Lentils
14 ounces Diced Tomatoes (can )
14 ounces Coconut Milk (can )
1 cup Vegetable Broth ((I used 'no chicken' flavor))
1 teaspoon Garam Masala
1.5 teaspoons Salt
2 teaspoons Sugar ((brown/turbinado/coconut) )
1 cup Frozen Peas
4 cups Baby Spinach
¼ cup Cilantro (chopped)
1 piece Lime

Steps:

Prepare rice according to package directions.
In a Dutch oven, stockpot or skillet over a medium heat with 1 Tbsp oil, sauté onions and carrots for 7 minutes, stirring occasionally.
Stir in garlic, ginger, coriander, cumin, turmeric and chili powder then cook 1 minute to release aromatics.
Stir in the potato and lentils to coat with the spice mixture then add the canned tomatoes, coconut milk, broth, garam masala, salt and sugar. Bring to the boil, cover then reduce heat to medium-low. Simmer for 20 minutes.
Stir in peas and spinach and continue to simmer another 5 minutes.
Remove from the heat and stir in the cilantro and juice from half the lime. Serve over rice with lime wedges and additional cilantro(optional).

ONE-POT VEGAN POTATO-LENTIL CURRY

One-Pot Vegan Potato-Lentil Curry image

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.

Provided by JessiT

Categories World Cuisine Recipes Asian Indian

Time 50m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil, or more as needed
2 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
¾ teaspoon ground cumin
1 ½ teaspoons curry paste, or more to taste
4 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
½ teaspoon vegetable bouillon, or more to taste
1 teaspoon lemon juice, or more to taste
salt and freshly ground black pepper to taste

Steps:

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

Nutrition Facts : Calories 617 calories, Carbohydrate 82.2 g, Fat 26 g, Fiber 15.5 g, Protein 21.1 g, SaturatedFat 18.9 g, Sodium 389.8 mg, Sugar 10.9 g

EASY LENTIL POTATO CURRY (VEGAN, GLUTEN FREE).

Easy Lentil Potato Curry (Vegan, Gluten Free). image

This easy lentil potato curry is a hearty meal that will warm you up on a cold night!

Provided by Kelly Roenicke

Categories Main Dish

Time 45m

Number Of Ingredients 16

Ingredients

1 Tablespoon olive oil
1 sweet onion (diced)
4 small Yukon Gold Potatoes (peeled and diced)
1 cup green lentils (picked over and rinsed)
1/4 cup tomato sauce
14 ounces coconut cream
1 cup frozen chopped spinach
3 1/2 teaspoons curry powder
1 teaspoon garlic powder
2 teaspoons cumin
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
2 1/2 teaspoons garam masala
1/2 Tablespoon sugar
Jasmine rice for serving or Brown Basmati Rice (You could also use cauliflower rice for a grain free option)

Steps:

Place the chopped onion and the olive oil in a large pot and cook over medium heat.
While the onion softens, peel and chop the potatoes, then add to the pot.
Pick over and rinse the lentils, then add to the pot. Add 4 cups of water and raise the heat to high.
Once it starts to boil, reduce the heat to a simmer. Simmer for about 20 minutes, or until potatoes are tender.
Add the tomato sauce, coconut cream, sugar, frozen spinach, and spices. Raise the heat to high and bring to a boil, then reduce to a simmer again.
Simmer for about 15 minutes.
Add more salt if desired.
Serve over your choice of rice - Basmati, brown, cauliflower rice, or even quinoa.

Nutrition Facts : Calories 454 kcal, Carbohydrate 45 g, Protein 15 g, Fat 26 g, SaturatedFat 21 g, Sodium 676 mg, Fiber 16 g, Sugar 5 g, ServingSize 1 serving

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