Easy Lentil Potato Curry (Vegan, Gluten Free)
Calories:
454
Carbs (g):
45
Protein (g):
15
Fats (g):
26
Servings:
1
Lunch
Weight:
Gaining
About the Recipe
Warm up this fall with a bowl full of easy lentil potato curry! It’s hearty, filling, and so warming! Your family will love this tasty, allergy friendly dish. Free of gluten, dairy, nuts & eggs.
Ingredients
1 Tablespoon olive oil
1 sweet onion diced
4 small Yukon Gold Potatoes peeled and diced
1 cup green lentils picked over and rinsed
¼ cup tomato sauce
14 ounces coconut cream
1 cup frozen chopped spinach
3 ½ teaspoons curry powder
1 teaspoon garlic powder
2 teaspoons cumin
1 ½ teaspoons salt
¼ teaspoon pepper
¼ teaspoon ground ginger
2 ½ teaspoons garam masala
½ Tablespoon sugar
Jasmine rice for serving or Brown Basmati Rice (You could also use cauliflower rice for a grain free option)
Preparation
Place the chopped onion and the olive oil in a large pot and cook over medium heat.
While the onion softens, peel and chop the potatoes, then add to the pot.
Pick over and rinse the lentils, then add to the pot. Add 4 cups of water and raise the heat to high.
Once it starts to boil, reduce the heat to a simmer. Simmer for about 20 minutes, or until potatoes are tender.
Add the tomato sauce, coconut cream, sugar, frozen spinach, and spices. Raise the heat to high and bring to a boil, then reduce to a simmer again.
Simmer for about 15 minutes.
Add more salt if desired.
Serve over your choice of rice – Basmati, brown, cauliflower rice, or even quinoa.