Description
A flavorful vegan dish featuring tender brown lentils and baby potatoes simmered in a rich, spiced tomato and coconut milk sauce, finished with vegan butter for a creamy texture. This comforting recipe is perfect served over basmati rice with naan for a wholesome, satisfying meal.
Ingredients
Scale
Butter and Aromatics
- 1/4 cup + 1 tablespoon vegan butter (divided)
- 6 cloves garlic, chopped
- 2 teaspoons fresh ginger, grated
- 2 shallots, diced
Main Ingredients
- 2 cups baby potatoes, diced
- 1 cup cooked brown lentils
Liquids and Sauce
- 1 can (15 oz.) tomato sauce
- 1/2 cup vegetable broth
- 1/2 cup coconut milk
- Juice of 1 lemon
- 1 tablespoon agave syrup
Spices
- 2 teaspoons garam masala
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon cardamom
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon red pepper flakes
Seasoning
- Salt and pepper to taste
Instructions
- Sauté Potatoes: In a large pot or skillet, heat 1 tablespoon of vegan butter over medium-high heat. Add the diced baby potatoes, season with salt and pepper, and sauté for about 5-7 minutes until they begin to brown and soften.
- Add Aromatics and Lentils: Add the remaining 1/4 cup of vegan butter to the pot along with the cooked brown lentils, chopped garlic, grated ginger, and diced shallots. Continue sautéing for another minute until the shallots turn translucent and fragrant.
- Add Sauce Ingredients and Spices: Stir in the tomato sauce, vegetable broth, coconut milk, lemon juice, garam masala, cinnamon, cloves, cardamom, paprika, turmeric, red pepper flakes, and agave syrup. Mix well to evenly combine all the ingredients.
- Simmer the Mixture: Reduce the heat to medium-low and allow the lentil and potato mixture to simmer gently for 20-30 minutes. Stir occasionally, cooking until the potatoes are fully tender and the sauce has thickened to a creamy consistency.
- Adjust Seasoning and Serve: Taste the dish and adjust the salt and pepper as needed. Serve the vegan butter lentils and potatoes hot, ideally over basmati rice with naan bread on the side for a complete meal.
Notes
- Use baby potatoes for quicker cooking and a tender texture, but regular potatoes can be diced and substituted if needed.
- If you prefer a spicier dish, increase the red pepper flakes to taste.
- Ensure the lentils are cooked prior to starting the recipe; brown lentils hold their shape well in this stew.
- This dish can be made ahead and reheated, as the flavors deepen over time.
- For a gluten-free option, serve with gluten-free bread instead of naan.
