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One-Pot Vegan Potato-Lentil Curry

Rated as 4.83 out of 5 Stars

"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."
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50 m servings 617
Original recipe yields 4 servings


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  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.

Nutrition Facts

Per Serving: 617 calories; 26 82.2 21.1 0 390 Full nutrition

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Read all reviews 3
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Did not use tomato. Used sweet potato rather than white potato.

I followed the exact recipe, but discovered that the cooking time was way off. I cooked it on a low heat & it took approx 2+hrs, & checking frequently & stirring, because there is very little li...

This recipe was easy to make and lends itself to customize to your liking. I added a little salt when putting in the lentils instead of waiting until the end to season, and I used a heaping tab...