Description
A flavorful vegan dish combining sautéed baby potatoes and brown lentils simmered in a rich, spiced tomato and coconut milk sauce, perfect for a comforting and hearty meal.
Ingredients
Scale
Vegetables and Aromatics
- 2 cups baby potatoes, diced
- 6 cloves garlic, chopped
- 2 teaspoons fresh ginger, grated
- 2 shallots, diced
Proteins
- 1 cup cooked brown lentils
Liquids and Sauces
- 1 can (15 oz.) tomato sauce
- 1/2 cup vegetable broth
- 1/2 cup coconut milk
- Juice of 1 lemon
Fats
- 1/4 cup + 1 tablespoon vegan butter (divided)
Spices and Sweeteners
- 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
- 1 tablespoon agave syrup
- Salt and pepper to taste
Instructions
- Heat Butter and 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 5-7 minutes until they begin to brown and soften.
- Add Aromatics and Lentils: Add the remaining 1/4 cup vegan butter along with cooked brown lentils, chopped garlic, grated ginger, and diced shallots. Continue to sauté for about a minute until the shallots turn translucent.
- Incorporate Liquids 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 thoroughly to combine all ingredients evenly.
- Simmer the Mixture: Reduce the heat to medium-low and let the mixture simmer gently for 20-30 minutes. Stir occasionally to prevent sticking and ensure potatoes cook through while the sauce thickens.
- Season and Serve: Taste the dish and adjust seasoning with salt and pepper as needed. Serve hot over basmati rice accompanied by naan bread if desired.
Notes
- Ensure lentils are cooked prior to adding to the dish; canned or pre-cooked lentils work well.
- Adjust red pepper flakes to control heat level.
- Use fresh lemon juice for best flavor.
- This dish pairs perfectly with basmati rice and naan for a complete meal.
- For a creamier texture, add extra coconut milk or vegan butter.
