Description
This Vegan Butter Lentils and Potatoes recipe is a comforting and flavorful dish featuring tender baby potatoes and protein-rich brown lentils simmered in a rich, spiced tomato and coconut sauce. Enhanced with warming garam masala and a hint of sweetness from agave syrup, this hearty vegan curry is perfect for a cozy dinner served over basmati rice with naan bread on the side.
Ingredients
Scale
Butter and Potatoes
- 1/4 cup + 1 tablespoon vegan butter (divided)
- 2 cups baby potatoes, diced
- Salt and pepper to taste
Lentil and Aromatics
- 1 cup cooked brown lentils
- 6 cloves garlic, chopped
- 2 teaspoons fresh ginger, grated
- 2 shallots, diced
Sauce and Spices
- 1 can (15 oz.) tomato sauce
- 1/2 cup vegetable broth
- 1/2 cup coconut milk
- Juice of 1 lemon
- 2 teaspoons garam masala
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon cardamom
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon red pepper flakes
- 1 tablespoon agave syrup
Instructions
- Sauté Potatoes: In a large pot or skillet, heat 1 tablespoon of vegan butter over medium-high heat. Add the diced baby potatoes, season with salt and pepper, and sauté for 5-7 minutes until they begin to brown and soften.
- Add Aromatics and Lentils: Add the remaining 1/4 cup of vegan butter along with the cooked brown lentils, chopped garlic, grated ginger, and diced shallots. Continue to sauté for about 1 minute until the shallots turn translucent and the mixture becomes fragrant.
- Combine Sauce Ingredients: Stir in the tomato sauce, vegetable broth, coconut milk, lemon juice, garam masala, cinnamon, cloves, cardamom, paprika, turmeric, red pepper flakes, and agave syrup. Mix thoroughly to combine all the flavors evenly.
- Simmer: Reduce the heat to medium-low and let the curry simmer gently for 20 to 30 minutes. Stir occasionally until the potatoes are fully cooked through and the sauce thickens to a rich consistency.
- Adjust Seasoning and Serve: Taste the dish and season with additional salt and pepper if needed. Serve hot over basmati rice with naan bread alongside for a complete vegan meal.
Notes
- Make sure potatoes are diced evenly for uniform cooking.
- If you prefer a spicier curry, increase the red pepper flakes to taste.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a gluten-free meal, ensure naan served on the side is gluten-free or omit it completely.
- Use canned cooked lentils for convenience or cook dried lentils in advance.
