One Pot Vegan Potato Lentil Curry Recipes

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

VEGAN COCONUT-LENTIL CURRY WITH SWEET POTATOES

Vegan Coconut-Lentil Curry with Sweet Potatoes image

A hearty blend of warm Indian spices and nutritious lentils and sweet potatoes rounded out with creamy coconut milk. Perfect served with your favorite rice or some yummy naan.

Provided by VegHead

Categories Vegetarian Curry

Time 1h10m

Yield 6

Number Of Ingredients 15

Ingredients

3 cups vegetable broth
2 tablespoons coconut oil
1 medium yellow onion, diced
2 tablespoons garam masala
2 tablespoons minced garlic, divided
1 (28 ounce) can crushed tomatoes
1 tablespoon minced fresh ginger root
1 tablespoon turmeric
2 teaspoons sea salt
1 cup dried lentils
1 medium sweet potato, cubed
1 teaspoon cayenne pepper, or more to taste
1 (15 ounce) can coconut milk, shaken
3 cups cooked basmati rice
1 tablespoon chopped fresh cilantro

Steps:

Bring 3 cups of vegetable broth to a simmer in a medium saucepan.
Meanwhile, heat coconut oil in a large pot over medium-high heat until hot. Add onion and saute until soft and translucent, about 5 minutes. Stir in tikka masala seasoning and cook for 1 minute. Add garlic and cook until fragrant, without burning the garlic, about 1 minute. Add tomatoes, ginger, turmeric, and salt. Cook and stir for 5 minutes.
Mix in lentils, sweet potato, cayenne pepper, and hot vegetable broth; bring to a boil over medium-high heat. Reduce heat, cover, and simmer, stirring occasionally to prevent sticking, until lentils and sweet potato are cooked through, about 40 minutes.
Add coconut milk and stir to combine. Bring to a simmer. Remove from heat and serve over rice garnished with cilantro.

Nutrition Facts : Calories 504 calories, Carbohydrate 67.4 g, Fat 21.4 g, Fiber 16.2 g, Protein 15.6 g, SaturatedFat 17.6 g, Sodium 1028.7 mg, Sugar 4.6 g

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