Vegan Black Lentil Potato Curry

8
Servings
9m
Prep Time
70m
Cook Time
1h 19m
Ready In


"Serve over rice with lime wedges and additional cilantro"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (307.5 g)
  • Calories 277.9
  • Total Fat - 15.9 g
  • Saturated Fat - 11.1 g
  • Cholesterol - 0 mg
  • Sodium - 476.2 mg
  • Total Carbohydrate - 30.1 g
  • Dietary Fiber - 9.8 g
  • Sugars - 7.1 g
  • Protein - 8 g
  • Calcium - 82.4 mg
  • Iron - 5 mg
  • Vitamin C - 27.9 mg
  • Thiamin - 0.2 mg

Step 1

Get spices together in a bowl

Step 2

In a Dutch oven

Step 3

Over a medium heat with oil, sauté onions and carrots for 7 minutes, stirring occasionally.

Step 4

Stir in garlic, ginger, coriander, cumin, turmeric,

Step 5

Garam masala,cinnamon and chili powder then cook 1 minute to release aromatics.

Step 6

Stir in the potato and lentils to coat with the spice mixture then add the canned tomatoes, coconut milk, broth, salt and sugar.

Step 7

Bring to the boil, cover then reduce heat to medium-low.

Step 8

Simmer for 40 minutes.

Step 9

Stir in peas and spinach and continue to simmer another 5 minutes.

Step 10

Remove from the heat and stir in the cilantro and juice from half the lime.

Tips & Variations


No special items needed.

Related