Easy Lentil Potato Curry (Vegan, Gluten-Free, Indian Style) Recipe
This easy lentil potato curry is a hearty, warming vegan and gluten-free meal perfect for cold nights. Made with nourishing lentils, tender potatoes, and a rich blend of spices simmered in coconut cream, it’s a comforting Indian-inspired dish served best over your favorite rice or grain-free alternatives like cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
Ingredients
Main 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
Spices and Seasonings
- 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
Serving Suggestion
- Jasmine rice, Brown Basmati rice, or cauliflower rice (for grain-free option)
Instructions
- Sauté onion: Place the diced onion and olive oil in a large pot and cook over medium heat until the onion softens and becomes translucent, about 5 minutes.
- Add potatoes: While the onion softens, peel and dice the Yukon Gold potatoes, then add them to the pot. Stir to combine.
- Add lentils and water: Pick over and rinse the lentils carefully. Add them to the pot with 4 cups of water and raise the heat to high.
- Simmer potatoes and lentils: Once the mixture reaches a boil, reduce the heat to a simmer and cover. Let it cook for about 20 minutes or until the potatoes are tender.
- Add remaining ingredients: Stir in the tomato sauce, coconut cream, sugar, frozen chopped spinach, curry powder, garlic powder, cumin, salt, pepper, ground ginger, and garam masala. Raise heat to high again and bring the curry to a boil.
- Final simmer: Reduce heat back to a simmer and cook uncovered for about 15 minutes, allowing the flavors to meld and the curry to thicken slightly.
- Adjust seasoning and serve: Taste and add more salt if desired. Serve over your choice of Jasmine rice, brown basmati rice, cauliflower rice, or quinoa.
Notes
- Nutrition facts do not include rice; they are calculated for the curry only.
- Serving size is approximately ¾ cup of curry.
- Leftovers can be stored in the refrigerator for 3-4 days.
