Description
This Vegan Butter Lentils and Potatoes recipe is a rich and flavorful Indian-inspired dish that combines hearty lentils and tender potatoes in a creamy, dairy-free sauce. With a blend of aromatic spices and a touch of coconut milk, this dish is comforting and satisfying. Perfect for a cozy dinner or as a flavorful side dish.
Ingredients
Scale
Lentils and Potatoes:
- 1 cup dry brown or green lentils (rinsed)
- 2 medium russet potatoes (peeled and diced)
Seasonings and Spices:
- 3 tablespoons vegan butter
- 1 medium onion (finely chopped)
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup full-fat coconut milk
- 2 cups vegetable broth
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder (optional)
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Fresh cilantro for garnish
- Lemon wedges for serving
Instructions
- Rinse Lentils: Under cold water until clear.
- Sauté Onion: In vegan butter until softened.
- Add Aromatics: Garlic and ginger, cook until fragrant.
- Toast Spices: Garam masala, cumin, coriander, turmeric, smoked paprika, and chili powder.
- Add Ingredients: Tomatoes, coconut milk, broth, lentils, potatoes, salt, and pepper. Simmer until tender.
- Adjust Seasoning: To taste.
- Serve: Hot, garnished with cilantro and lemon wedges.
Notes
- For extra creaminess, increase coconut milk to 3/4 cup.
- You can use sweet potatoes instead of russet potatoes for a slightly sweeter flavor.
- This dish pairs well with steamed basmati rice or warm naan bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 7g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
