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vegan lentil potato curry

Easy Lentil Potato Curry (Vegan, Gluten Free).

Kelly Roenicke
This easy lentil potato curry is a hearty meal that will warm you up on a cold night!
5 from 7 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Dairy Free, gluten free, Indian, vegan.
Servings 6
Calories 454 kcal

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.

Notes

Nutrition facts do not include rice - they are for curry only.
Serving size is about ¾ cup or so.
Leftovers can be stored in the refrigerator for 3-4 days.

Nutrition

Calories: 454kcalCarbohydrates: 45gProtein: 15gFat: 26gSaturated Fat: 21gSodium: 676mgPotassium: 1195mgFiber: 16gSugar: 5gVitamin A: 3125IUVitamin C: 21mgCalcium: 114mgIron: 9mg
Keyword easy
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