Easy Lentil Potato Curry
Looking for a quick and nutritious meal that’s full of flavor? This Easy Vegan Lentil Potato Curry is your answer! With its rich blend of spices, creamy coconut milk, and hearty potatoes, this dish is perfect for a satisfying lunch or dinner. Plus, it’s ready in just 30 minutes, making it a great option for busy weeknights. Whether you’re a seasoned vegan or just trying to add more plant-based meals to your diet, this curry will become a family favorite.
Ingredients
- 4 cloves garlic minced
- 1/2 large sweet onion chopped
- 1 Tbsp tomato paste
- 2 cups potatoes, russet organic, chopped
- 1 cup tomatoes finely chopped
- 1 cup green lentils rinsed and sorted
- 1 can coconut milk light
- 1 Tbsp curry powder organic
- 1 tsp turmeric organic
- 2 tsp cumin organic
- 1 tsp garam masala
- 2 cups spinach baby, organic, chopped
- 2 cups sweet peas fresh or frozen
- salt and pepper to taste
- 2 cups rice of choice or cauliflower rice
Instructions
- Add garlic and onions to a nonstick non-toxic pan. Saute for3-4 minutes until fragrant. Add a little water as needed to keep garlic and onions from sticking to pan. Add tomato paste to combine.
- Add in fresh tomatoes and press while cooking 2-3 minutes or until tomatoes gets juicy.
- Add potatoes, coconut milk, green lentils, curry powder, turmeric, cumin and garam masala. Bring to a simmer and cook until potatoes are fork tender. About 15-20 minutes.
- In last 5 minutes of cooking add in sweet peas and spinach. Cook until spinach is wilted and peas are done. Salt and pepper to taste. Serve over your choice of rice.