Ingredients
4
4 servings
- •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
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 617
- Carbohydrate: 82g
- Fat: 26g
- Fiber: 16g
- Protein: 21g
- Sugar: 11g
Related Recipes
Vegan Coconut-Lentil Curry with Sweet Potatoes
Spicy Vegan Potato Curry
Vegan Indian Curry with Cauliflower and Lentils
Vegan One-Pot Coconut Curry with Pasta and Vegetables
Vegetarian Red Lentil Coconut Curry
Vegan Red Lentil Soup
Vegan Curried Cauliflower, Sweet Potato, and Lentil Soup
Vegan Green Lentil Curry
Vegan Sweet Potato Chickpea Curry
Pumpkin Curry with Lentils and Apples
Hearty Vegetarian Lentil Stew
