One-Pot Vegan Potato-Lentil Curry

Rating: 4.71 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

By JessiT

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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; protein 21.1g; carbohydrates 82.2g; fat 26g; sodium 389.8mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

laurelj
Rating: 4 stars
08/28/2019
Did not use tomato. Used sweet potato rather than white potato. Read More
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Rosemary
Rating: 5 stars
01/14/2019
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 liquid & it sticks very easily to the pot. Also I did add another heaping tsp of the red curry paste & this def. improved the flavor. Before I added it the taste was pleasant but did not have any zip to it & I like a little zip. Note: The Red Curry Paste I used was a Thai curry paste & NOT Indian curry paste big diff. In the end with this change to the recipe it turned out delicious. Loved it. Next up is a recipe is a true East Indian recipe. Read More
Roxy Mom
Rating: 4 stars
09/20/2020
It was very good and I’ll make it again with the following changes. Double the spices, keep the whole can of coconut milk, but half everything else. It made way too much food for a family of 4. Also, it took a very long time to cook - almost an hour. But delicious, healthy and vegetarian! Read More
Bookoocooker
Rating: 5 stars
12/05/2018
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 tablespoon of yellow curry paste. The boyfriend is a recovering vegetarian so I like to occasionally make meatless recipes that are hearty tasty and satisfy both of us. I served this over Jasmine Rice with a side of Naan. Thank you for the recipe will definitely make again! Read More
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laurelj
Rating: 4 stars
08/27/2019
Did not use tomato. Used sweet potato rather than white potato. Read More
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