Contains: Mustard
Comforting, cozy, and easy to make. This one-pot curry is perfect for cold winter days and it brings so much to the table. Lentils are full of protein, iron, and fiber. A real superfood. Adding potatoes makes it so much more filling and satisfying. Top with a spritz of fresh lemon juice to support your body in absorbing the iron from the lentils.
Serves
4
For the rice
For the potato lentil curry
For the topping
485
Calories
14.2g
Protein
78.5g
Carbs
14.8g
Fat
11.2g
Fiber
420mg
Sodium
Per serving · Approximate values
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Browse ProgramsPrepare by peeling and dicing the onion, mincing the garlic and ginger. Chop the chili and potatoes. Make sure to cut the potatoes small, to reduce cooking time.
Put a large pan over medium-high heat. Add coconut oil, onion, garlic, as well as all spices. Sauté for 2-3 minutes. Deglaze the pan with vegetable stock and let simmer for another 3 minutes.
Add the potatoes, lentils, and crushed tomatoes. Stir well and put the curry on low heat. Close the lid and let simmer until the lentils are cooked and the potatoes are fork-tender. Stir occasionally.
After 20 minutes add the coconut milk and let simmer with the lid open, for another 5 to 10 minutes, until the curry is thickened.
Serve with vegan yogurt, fresh coriander and a spritz of lemon.