My hearty potato lentil coconut curry recipe has recently been my new favorite! It will definitely warm you up on these chilly winter evenings. The creaminess from the coconut milk, soft chunks of potato, cooked lentils, and array of spices all tie together into a beautiful and satisfying bowl of vegan curry.
I’ve made this recipe at least five times in December and two times (so far) this January because it’s that delicious! (Been keeping my pantry stocked up with potatoes and coconut milk cans.) Making this recipe is a great way to start your new year with a healthy, vegan, and nutrient-rich meal.
Enjoy this curry recipe with:
~ brown rice
~ roasted veggies
~ vegan naan/roti
I personally eat it with some warmed up vegan naan/tortilla. No need for silverware when you got bread as the utensil!
Hope you love it just as much as I do!
Nutritional Information: There is about 1 cup per serving, which provides 5 grams of dietary fiber, 31 grams of carbs, 2 grams of protein, and 12 grams of fat. Each serving is about 237 kcal.
Vegan Potato and Lentil Coconut Curry
- 1 cup vegetable broth
- 1/2 cup green lentils, uncooked
- 1 tablespoon coconut oil
- 4 cloves garlic, minced
- 2 cups white onion, diced
- 3 medium russet potatoes, chopped into 1/2 inch cubes
- 1 cup water
- 1/3 cup frozen corn
- 2/3 cup frozen carrot/pea mix
- 1 teaspoon ground cumin
- 2 teaspoons ground turmeric
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1/4 teaspoon ground cayenne pepper
- 1 cup canned coconut milk
1. In a small pot, bring the uncooked lentils and veggie broth to a boil, then lower heat to medium and cook lentils until soft. (Will take about 20 – 25 minutes)
2. In a small bowl, mix all the spices together (cumin, turmeric, ground ginger, pepper, thyme, cayenne pepper).
3. Heat the coconut oil in a large pot over medium heat, then add garlic and onion. Sauté for 2 minutes, then add the cooked lentils with leftover liquid from veggie broth, diced potatoes, water, spices, frozen corn, and frozen carrot/pea mix. Stir to combine everything and cover for 10 minutes over medium heat.
4. Add 1 cup canned coconut milk, stir to combine, then cover and cook for 30 minutes over low heat. Stir occasionally–every 5 – 8 minutes or so.
5. Cook some brown rice/quinoa if desired, and enjoy your curry with a salad or vegan naan/roti.
Also by Jessie: Vegan Picadillo Stuffed Peppers
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Photos: Jessie Brown