Easy Vegan Potato Lentil Curry
Author: 
Recipe type: Dinner, Curry
Prep time: 
Cook time: 
Total time: 
Serves: Serves: 3-4
 
Ingredients
  • 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
Method
  1. Rice
  2. Cook rice first and then start curry whilst rice is boiling, brown rice takes longer to cook than regular white rice.
  3. Fill a medium pot with water half way, bring to the boil.
  4. Add rice and boil for 20-25 minutes uncovered or until al dente and soft.
  5. Drain rice through a strainer and set aside.
  6. Curry
  7. In a steamer, place cubed potatoes and steam until tender, approx. 15 minutes. Once tender, remove from heat and set aside.
  8. Heat oil in a large fry pan over medium-high heat. Add chopped onion and sauté until translucent.
  9. Add garlic and ginger, cook until fragrant. Stir through turmeric and curry powder.
  10. Add chopped tomatoes and cook until they just begin to break down.
  11. 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.
  12. Cook curry for a further 5 minutes or until it thickens slightly.
  13. Add lentils and spinach and cook until spinach wilts.
  14. Remove from heat and spoon into serving bowls.
  15. Serve with cooked brown.
  16. Enjoy!
Notes
Store leftovers in an airtight container, refrigerated, for 3-4 days.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/easy-vegan-potato-lentil-curry/