· Modified: by Kelly Roenicke · 13 Comments
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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.
Do you wait for cold weather to enjoy comfort food?
As soon as the weather starts to cool off, I am ready for some warming soups and curries. But really, I love curry for dinner during any season!
We made this easy lentil potato curry this weekend, and it was a delicious way to warm up in the colder weather.
This is a great recipe to make for your family, because it isn’t super spicy, and it’s very easy to adjust the spice level. If you want to make it even milder, you can reduce the amount of curry powder.
If you’re looking for more dinner inspiration, check out these dairy free gluten free dinner recipes.
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- Ingredient Notes
- Substitutions
- Step by Step Instructions
- Serving Suggestions
- More Vegan Main Dishes
- Recipe
Ingredient Notes
- Lentils – I used green lentils for this recipe, because they are widely available, and easy to find at a regular grocery store. You could use French green lentils or black lentils if you prefer. Red lentils take very little time to cook, so I don’t think they are the best choice for this recipe. They will be done before the potatoes will be tender, and would likely be mushy.
- Potatoes – I love Yukon Gold potatoes in this dish, because they have a naturally buttery flavor, and a wonderful texture. You could use red or white potatoes if you prefer, but I recommend Yukon Golds.
- Coconut Cream – Coconut cream is much thicker than coconut milk. Each can of coconut milk does have coconut cream in it, however. It’s the thick white stuff that separates from the coconut water. If you only have canned coconut milk, you can use that. Just refrigerate it for at least 4 hours so you can drain off the coconut water before using. Note: Creamed coconut is sweetened, and you don’t want that for this recipe. Read more about the difference between these products here.
Substitutions
- Instead of spinach, you can use kale, or you can even use green peas or broccoli if you like. Be creative! You really can’t mess up this easy recipe.
- If potatoes don’t work for your diet, you can leave them out, or add something else in their place. Try cubed butternut squash or sweet potatoes.
Step by Step Instructions
- Cook the onions until tender, then add the lentils, potatoes, and 4 cups water.
- Bring to a boil, then simmer for 20 minutes.
- Add the tomato sauce, coconut cream, spices, and spinach. Simmer for 15 minutes.
- Serve over your choice of rice.
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Serving Suggestions
Serve this curry with:
- Simple Green Salad
- Gluten Free Crackers
- Spiced Samosa Patties
More Vegan Main Dishes
- Comforting Vegan Shepherd’s Pie.
- Mushroom and Onion Vegan Quesadillas.
- Slow Cooker Vegan Chickpea and Potato Curry.
- Easy Vegan Meatballs (Gluten Free, Nut Free).
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Recipe
Easy Lentil Potato Curry (Vegan, Gluten Free).
Kelly Roenicke
This easy lentil potato curry is a hearty meal that will warm you up on a cold night!
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Main Dish
Cuisine Dairy Free, gluten free, Indian, vegan.
Servings 6
Calories 454 kcal
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
Instructions
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.
Notes
Nutrition facts do not include rice – they are for curry only.
Serving size is about ¾ cup or so.
Leftovers can be stored in the refrigerator for 3-4 days.
Nutrition
Calories: 454kcalCarbohydrates: 45gProtein: 15gFat: 26gSaturated Fat: 21gSodium: 676mgPotassium: 1195mgFiber: 16gSugar: 5gVitamin A: 3125IUVitamin C: 21mgCalcium: 114mgIron: 9mg
Keyword easy
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!
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- Author
- Recent Posts
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
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Reader Interactions
Comments
Michelle
Very delicious, all family members loved it! I’ve made it a couple times; once I had coconut milk instead of cream which made it more savory and less sweet – a change I think I’ll keep in the future.Reply
Marion
Made this tonight, absolutely loved it thank you. I used fresh baby spinach just added right at the end, served it with coconut rice and made some naan bread to go with it. Super filling and easy on the budget, fed 3 adults with enough left over to freeze 2 portions also. Will be a regular cold weather meal.Reply
Kelly Roenicke
I’m so glad you enjoyed it! Thank you for letting me know!
Reply
Shannon
What kind of tomato sauce like canned chopped tomatoes or like Heinz tomato sauce?
Reply
Kelly Roenicke
Canned tomato sauce is what will work best here!
Reply
Rebecca Culley-Healey
This was amazing, Kelly! I presoaked my lentils, so next time, I would add less water. Second day it was nice and thick though. It was a hit even with all my daughter and her teenaged friends. I also swapped out the spinach for frozen peas, and it was really good. I will be making this lots this winter, I can already tell.Reply
Kelly Roenicke
Yay! I’m so glad you liked this! Thanks for letting me know, Rebecca! :)
Reply
Damita Jo
Simple and delicious!
This was a big hit. I got a couple picky eaters and they actually liked this meal. I made some naan bread to go with. I have made this a weekly staple for the cold months.
A meal we can all eat as a family. ThanksReply
Nicole
Can you make this with precooked lentils?
Reply
Kelly Roenicke
I think you could, but I haven’t tried that.
Reply
Lorraine
I tried this recipe last night and had to have seconds. Amazing!! I used split red lentils because they were all I had in the cupboard but added them later to avoid mushiness. I’ve recommended it to a friend. Thank you.Reply
Luc M.
Fantastic recipe: tastes incredible and was very easy to make. Perfect for meal prep, too!! I added sliced tomatoes to mine :)Reply
Katie
Delicious recipe!Reply
