Easy Vegan Potato Lentil Curry
Author: Wholesome Patisserie
Recipe type: Dinner, Curry
Prep time:
Cook time:
Total time:
Serves: Serves: 3-4
- Rice
- 1 cup brown rice
- Curry
- 1 potato, cut into small cubes
- 1 Tbsp coconut oil
- 1 medium red onion, peeled and chopped
- 1 clove garlic, minced
- ½ tsp grated fresh ginger
- 2 tsp ground turmeric
- 1 tsp curry powder
- 2 medium-large tomatoes, roughly chopped
- ¾ cup Pure Harvest Golden Quench or regular coconut milk
- 1 x 400g can lentils
- 1 cup fresh spinach leaves, roughly chopped
- Rice
- Cook rice first and then start curry whilst rice is boiling, brown rice takes longer to cook than regular white rice.
- Fill a medium pot with water half way, bring to the boil.
- Add rice and boil for 20-25 minutes uncovered or until al dente and soft.
- Drain rice through a strainer and set aside.
- Curry
- In a steamer, place cubed potatoes and steam until tender, approx. 15 minutes. Once tender, remove from heat and set aside.
- Heat oil in a large fry pan over medium-high heat. Add chopped onion and sauté until translucent.
- Add garlic and ginger, cook until fragrant. Stir through turmeric and curry powder.
- Add chopped tomatoes and cook until they just begin to break down.
- Pour in golden quench (or regular coconut milk), mix well and bring to a boil. Once boiling, reduce to a simmer and stir through cooked potatoes.
- Cook curry for a further 5 minutes or until it thickens slightly.
- Add lentils and spinach and cook until spinach wilts.
- Remove from heat and spoon into serving bowls.
- Serve with cooked brown.
- Enjoy!
Store leftovers in an airtight container, refrigerated, for 3-4 days.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/easy-vegan-potato-lentil-curry/
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