Warm up this fall with a bowl full of easy lentil potato curry! It’s hearty, filling, and so warming! Your family will love this tasty, allergy friendly dish.
Do you wait for cold weather to enjoy comfort food?
As soon as the weather starts to cool off, I am ready for some warming soups and curries. But really, I love curry for dinner during any season!
We made this easy lentil potato curry this weekend, and it was a delicious way to warm up in the colder weather.
This is a great recipe to make for your family, because it isn’t super spicy, and it’s very easy to adjust the spice level. If you want to make it even milder, you can reduce the amount of curry powder.
If you’re looking for more dinner inspiration, check out these dairy free gluten free dinner recipes.
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Ingredient Notes
- Lentils – I used green lentils for this recipe, because they are widely available, and easy to find at a regular grocery store. You could use French green lentils or black lentils if you prefer. Red lentils take very little time to cook, so I don’t think they are the best choice for this recipe. They will be done before the potatoes will be tender, and would likely be mushy.
- Potatoes – I love Yukon Gold potatoes in this dish, because they have a naturally buttery flavor, and a wonderful texture. You could use red or white potatoes if you prefer, but I recommend Yukon Golds.
- Coconut Cream – Coconut cream is much thicker than coconut milk. Each can of coconut milk does have coconut cream in it, however. It’s the thick white stuff that separates from the coconut water. If you only have canned coconut milk, you can use that. Just refrigerate it for at least 4 hours so you can drain off the coconut water before using. Note: Creamed coconut is sweetened, and you don’t want that for this recipe. Read more about the difference between these products here.
Substitutions
- Instead of spinach, you can use kale, or you can even use green peas or broccoli if you like. Be creative! You really can’t mess up this easy recipe.
- If potatoes don’t work for your diet, you can leave them out, or add something else in their place. Try cubed butternut squash or sweet potatoes.
Step by Step Instructions
- Cook the onions until tender, then add the lentils, potatoes, and 4 cups water.
- Bring to a boil, then simmer for 20 minutes.
- Add the tomato sauce, coconut cream, spices, and spinach. Simmer for 15 minutes.
- Serve over your choice of rice.
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Serving Suggestions
Serve this curry with:
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Recipe
Easy Lentil Potato Curry (Vegan, Gluten Free).
Ingredients
- 1 Tablespoon olive oil
- 1 sweet onion diced
- 4 small Yukon Gold Potatoes peeled and diced
- 1 cup green lentils picked over and rinsed
- ¼ cup tomato sauce
- 14 ounces coconut cream
- 1 cup frozen chopped spinach
- 3 ½ teaspoons curry powder
- 1 teaspoon garlic powder
- 2 teaspoons cumin
- 1 ½ teaspoons salt
- ¼ teaspoon pepper
- ¼ teaspoon ground ginger
- 2 ½ teaspoons garam masala
- ½ Tablespoon sugar
- Jasmine rice for serving or Brown Basmati Rice You could also use cauliflower rice for a grain free option
Instructions
- Place the chopped onion and the olive oil in a large pot and cook over medium heat.
- While the onion softens, peel and chop the potatoes, then add to the pot.
- Pick over and rinse the lentils, then add to the pot. Add 4 cups of water and raise the heat to high.
- Once it starts to boil, reduce the heat to a simmer. Simmer for about 20 minutes, or until potatoes are tender.
- Add the tomato sauce, coconut cream, sugar, frozen spinach, and spices. Raise the heat to high and bring to a boil, then reduce to a simmer again.
- Simmer for about 15 minutes.
- Add more salt if desired.
- Serve over your choice of rice – Basmati, brown, cauliflower rice, or even quinoa.
Jane
In the recipe, what do you mean by tomato sauce?
Yvonne
I cooked the lentils first , then the potatoes at the end . I added baby onions, a little dried prunes and apricots.
Tamika F.
Made this meal for the week and I am happy with the results and flavor!Given my kitchen skills have needed work, this one was a winner. Not too sweet and I subbed some items. Used fresh garlic and added that when the potatoes and lentils were simmering. I also added carrots for an extra vegetable boost. Thank you for sharing the recipe, a gift that keeps on giving!
Kelly Roenicke
So glad it was a hit! Thanks for letting me know!
Belinda
Made this tonight and it was super easy to prepare, the kids ate it as well.
Kelly Roenicke
So glad you enjoyed it!
SP
Absolutely delicious and easy, too! Even my picky children loved it. Thank you!
Michelle
Very delicious, all family members loved it! I’ve made it a couple times; once I had coconut milk instead of cream which made it more savory and less sweet – a change I think I’ll keep in the future.
Marion
Made this tonight, absolutely loved it thank you. I used fresh baby spinach just added right at the end, served it with coconut rice and made some naan bread to go with it. Super filling and easy on the budget, fed 3 adults with enough left over to freeze 2 portions also. Will be a regular cold weather meal.
Kelly Roenicke
I’m so glad you enjoyed it! Thank you for letting me know!
Shannon
What kind of tomato sauce like canned chopped tomatoes or like Heinz tomato sauce?
Kelly Roenicke
Canned tomato sauce is what will work best here!
Rebecca Culley-Healey
This was amazing, Kelly! I presoaked my lentils, so next time, I would add less water. Second day it was nice and thick though. It was a hit even with all my daughter and her teenaged friends. I also swapped out the spinach for frozen peas, and it was really good. I will be making this lots this winter, I can already tell.
Kelly Roenicke
Yay! I’m so glad you liked this! Thanks for letting me know, Rebecca! :)
Shel
Hi! I am doubling this recipe as you have in recipe.
In the directions it says to add 4 cups of water. I don’t see that in recipe. Do I add water?
Thank you!
Damita Jo
Simple and delicious!
This was a big hit. I got a couple picky eaters and they actually liked this meal. I made some naan bread to go with. I have made this a weekly staple for the cold months.
A meal we can all eat as a family. Thanks
Nicole
Can you make this with precooked lentils?
Kelly Roenicke
I think you could, but I haven’t tried that.
Lorraine
I tried this recipe last night and had to have seconds. Amazing!! I used split red lentils because they were all I had in the cupboard but added them later to avoid mushiness. I’ve recommended it to a friend. Thank you.
Luc M.
Fantastic recipe: tastes incredible and was very easy to make. Perfect for meal prep, too!! I added sliced tomatoes to mine :)
Katie
Delicious recipe!