One-Pot Vegan Potato-Lentil Curry Good Recipes

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One-Pot Vegan Potato-Lentil Curry

"This is a excellent one-pot dish that is tasty and filling. Careful while measuring out the curry paste - relying on its spiciness, 1 teaspoon can be sufficient sometimes. If you are using a slight one, you might need extra. If you want to shop calories, use decreased-fats coconut milk."

Ingredients :

1 tablespoon canola oil, or more as needed
2 crimson onions, chopped
2 cloves garlic, minced
1 (1 half inch) piece chopped clean ginger, or to taste
1 teaspoon raw sugar, or greater to taste
3/4 teaspoon floor cumin
1 half of teaspoons curry paste, or extra to taste
four potatoes, peeled and cubed
1 cup red lentils
1 (14 ounce) can coconut milk
1 (28 ounce) can whole peeled tomatoes, chopped or pureed, juices reserved
1/2 teaspoon vegetable bouillon, or more to taste
1 teaspoon lemon juice, or greater to taste
salt and freshly floor black pepper to flavor

Instructions :

Prep : 20M	Cook : 4M	Ready in : 50M

Heat oil in a pot over medium-low warmth and cook onions, garlic, and ginger till aromatic, 3 to 5 minutes. Sprinkle with sugar and cumin, and cook dinner till sugar caramelizes, approximately 2 mins, making sure cumin does not burn. Stir in curry paste; cook dinner for 1 to 2 mins. Add potatoes, lentils, coconut milk, and tomatoes and their juice. Season with vegetable bouillon and produce to a boil.
Cover and simmer till potatoes and lentils are cooked thru, 20 to 25 minutes, stirring occasionally. Season with lemon juice, salt, and pepper.

Notes :

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