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Vegan Potato Lentil Curry

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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
55 min
SERVINGS
4 servings
Dinner
Vegan Potato Lentil Curry
Ingredients
  • 1 tablespoon canola oil, or more as needed
  • 2 medium red onions, chopped
  • 2 cloves garlic, minced
  • 1 (1 1/2 inch) piece chopped fresh ginger, or to taste
  • 1 teaspoon raw sugar, or more to taste
  • 3/4 teaspoon ground cumin
  • 1 1/2 teaspoons curry paste, or more to taste
  • 4 medium potatoes, peeled and cubed
  • 1 (28 ounce) can whole peeled tomatoes, chopped or pureed, juices reserved
  • 1 (14 ounce) can coconut milk
  • 1 cup red lentils
  • 1/2 teaspoon vegetable bouillon, or more to taste
  • 1 teaspoon lemon juice, or more to taste
  • salt and freshly ground black pepper to taste
Instructions
1
Begin by warming oil in a cooking vessel over a moderate-low temperature setting. Introduce sliced onions, minced garlic, and grated ginger into the pot; sauté and stir until aromatic, taking approximately 3 to 5 minutes. Add a small amount of sugar and ground cumin; continue cooking and stirring until the sugar has turned golden brown, roughly 2 minutes, ensuring that cumin does not develop an unpleasant flavor or aroma.
2
Next, incorporate curry paste into the mixture and cook for 1 to 2 minutes. Add diced potatoes, tomatoes with their natural juices, coconut milk, lentils, and a flavorful broth; bring the contents to a rolling boil. Decrease the heat level, then cover the pot and let it simmer, occasionally stirring the contents, until potatoes and lentils are tender, taking around 20 to 25 minutes. Finally, season the dish with a squeeze of fresh lemon juice, a pinch of salt, and a few grinds of black pepper.