Quick Vegan Potato Lentil Curry
If you're craving a simple, cozy one-pot meal, this quick potato lentil curry is exactly what you need. Potatoes, sweet potatoes, red lentils, tomatoes, and warm spices simmer together in a creamy coconut milk base to create a hearty and satisfying stew. Dinner is ready in about 30 minutes.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 3 servings
Ingredients
- 1½ cups sweet potatoes, diced (250 g)
- 1½ cups potatoes, diced (250 g)
- 1½ cups vegetable broth
- 1 (14 oz) can diced tomatoes
- ½ cup red lentils (80 g)
- 1 tsp curry powder
- ¼ tsp ground ginger
- ½ tsp ground turmeric
- 1½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp hot paprika
- 1/2 can coconut milk (~3/4 cup)
- ¾ cup frozen peas (100 g)
- 1 tsp salt
- ¼ tsp black pepper
Instructions
- Prepare the vegetables: Peel the potatoes and sweet potatoes and cut them into bite-size cubes. Rinse and drain the lentils.
- Toast the spices: Heat a large pot or skillet and toast the spices (curry, ginger, turmeric, cumin, coriander, paprika) for 1–2 minutes until fragrant.
- Cook the curry: Add the potatoes, sweet potatoes, vegetable broth, diced tomatoes, lentils, salt, and pepper. Bring to a boil and simmer about 20 minutes, partially covered, until the potatoes are tender.
- Add coconut milk and peas: Stir in the coconut milk and peas and cook for another 3–5 minutes.
- Season and serve: Adjust seasoning with salt and pepper and serve hot over rice or quinoa.