Description
A flavorful and creamy Vegan Butter Lentils and Potatoes dish that combines tender baby potatoes and nutritious brown lentils simmered in a rich tomato and coconut milk sauce infused with aromatic spices and vegan butter. Perfectly spiced for a comforting vegan meal served over basmati rice with naan.
Ingredients
Scale
Fats and Oils
- 1/4 cup + 1 tablespoon vegan butter (divided)
Vegetables and Legumes
- 2 cups baby potatoes, diced
- 1 cup cooked brown lentils
- 6 cloves garlic, chopped
- 2 teaspoons fresh ginger, grated
- 2 shallots, diced
Canned and Liquid Ingredients
- 1 can (15 oz.) tomato sauce
- 1/2 cup vegetable broth
- 1/2 cup coconut milk
- Juice of 1 lemon
Spices and Sweeteners
- 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
- Salt and pepper to taste
Instructions
- Prepare and 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 them for about 5-7 minutes until they begin to brown and soften.
- Add aromatics and lentils: Add the remaining 1/4 cup vegan butter along with cooked brown lentils, chopped garlic, grated ginger, and diced shallots to the pot. Sauté for another minute until the shallots turn translucent and the mixture is fragrant.
- Add liquids and spices: 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 everything well to combine.
- Simmer the curry: Reduce the heat to medium-low and let the mixture simmer gently for 20-30 minutes, stirring occasionally. This allows the potatoes to cook through fully and the sauce to thicken beautifully.
- Adjust seasoning and serve: Taste the curry and adjust the salt and pepper as needed. Serve the hot Vegan Butter Lentils and Potatoes over basmati rice with naan bread on the side for a satisfying vegan meal.
Notes
- Use cooked brown lentils to reduce cooking time and ensure even texture.
- If you prefer, baby potatoes can be replaced with regular potatoes cut into small cubes.
- Adjust the amount of red pepper flakes according to your preferred spice level.
- Serve with basmati rice and naan for a complete meal experience.
- This dish can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
