Description
A creamy, spiced vegan dish with baby potatoes, brown lentils, and a coconut-tomato sauce. Perfect served with basmati rice and naan for a hearty plant-based meal.
Ingredients
- ¼ cup + 1 tablespoon vegan butter, divided
- 2 cups baby potatoes, diced
- 1 cup cooked brown lentils
- 6 cloves garlic, chopped
- 2 teaspoons fresh ginger, grated
- 2 shallots, diced
- 1 can (15 oz) tomato sauce
- ½ cup vegetable broth
- ½ cup coconut milk
- Juice of 1 lemon
- 2 teaspoons garam masala
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon cardamom
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- ¼ teaspoon red pepper flakes
- 1 tablespoon agave syrup
- Salt and pepper, to taste
Instructions
- Heat 1 tablespoon vegan butter in a large pot over medium-high heat. Add diced potatoes, season with salt and pepper, and sauté 5-7 minutes until browned and softened.
- Add remaining ¼ cup vegan butter, cooked lentils, garlic, ginger, and shallots. Sauté 1 minute until shallots are translucent.
- Stir in tomato sauce, vegetable broth, coconut milk, lemon juice, spices, and agave syrup. Mix well.
- Reduce heat to medium-low and simmer 20-30 minutes, stirring occasionally, until potatoes are fully cooked and sauce thickens.
- Adjust seasoning with salt and pepper. Serve hot over basmati rice with naan.
Notes
- Add extra vegetables like spinach, peas, or carrots if desired.
- Swap brown lentils with red or green lentils; note red lentils cook faster.
- Increase red pepper flakes or add fresh chili for more heat.
- If you prefer, substitute coconut milk with cashew cream or almond milk.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian