This Vegan Butter Lentils and Potatoes recipe is a comforting and flavorful twist on the classic Indian butter chicken. It features tender baby potatoes and protein-rich lentils enveloped in a creamy, spiced tomato and coconut sauce. Serve it over basmati rice with naan for a satisfying, plant-based meal that's easy to make and full of vibrant flavors.
Why You’ll Love This Recipe
This dish is the perfect balance of rich, creamy, and comforting, while being entirely plant-based. The combination of baby potatoes and lentils makes it a hearty, satisfying meal. The use of coconut milk gives the sauce a velvety smooth texture, while the warming spices like garam masala, cinnamon, and cardamom bring depth and complexity to the flavors. Whether you're vegan or just looking for a delicious meatless meal, this dish is a flavorful and nourishing option. Plus, it’s simple to make with pantry-friendly ingredients, making it a great weeknight dinner or meal prep option.
Ingredients
- ¼ cup + 1 tablespoon vegan butter (divided)
- 2 cups baby potatoes, diced
- 1 cup cooked brown lentils
- 6 cloves garlic, chopped
- 2 teaspoons fresh ginger, grated
- 2 shallots, diced
- 1 can (15 oz.) tomato sauce
- ½ cup vegetable broth
- ½ cup coconut milk
- Juice of 1 lemon
- 2 teaspoons garam masala
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon cardamom
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- ¼ teaspoon red pepper flakes
- 1 tablespoon agave syrup
- Salt and pepper to taste
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
In a large pot or skillet, heat 1 tablespoon of vegan butter over medium-high heat. Add the diced potatoes, season with a pinch of salt and pepper, and sauté until they begin to brown and soften, about 5-7 minutes.
-
Add the remaining ¼ cup of vegan butter, along with the cooked lentils, chopped garlic, grated ginger, and diced shallots. Sauté for another minute until the shallots are translucent.
-
Stir in the tomato sauce, vegetable broth, coconut milk, lemon juice, all the spices, and agave syrup. Mix well to combine.
-
Reduce heat to medium-low and let the mixture simmer for 20-30 minutes, stirring occasionally, until the potatoes are fully cooked and the sauce has thickened.
-
Taste and adjust seasoning with additional salt and pepper if needed. Serve hot over basmati rice with naan on the side.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
- Servings: 4
Variations
- Add vegetables: You can add other vegetables like spinach, peas, or carrots to the dish for more variety and nutrition.
- Swap lentils: If you don’t have brown lentils, you can use green or red lentils instead.
- Coconut milk alternative: If you’re not a fan of coconut milk, try using cashew cream or almond milk for a different base.
- Make it spicier: If you like more heat, increase the amount of red pepper flakes or add fresh chopped chili peppers.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat the dish on the stovetop over low heat, adding a splash of vegetable broth or water to loosen the sauce if needed. You can also reheat it in the microwave in 1-minute intervals, stirring between each, until heated through.
FAQs
1. Can I use regular potatoes instead of baby potatoes?
Yes, you can use regular potatoes. Just chop them into smaller pieces to ensure they cook evenly.
2. How do I make this dish spicier?
To make it spicier, increase the amount of red pepper flakes, or add fresh chili peppers to the dish.
3. Can I use a different type of lentil?
Brown lentils work best, but you can substitute with green or red lentils. Keep in mind that red lentils will cook faster and become softer.
4. Is this dish gluten-free?
Yes, this recipe is naturally gluten-free.
5. Can I make this dish ahead of time?
Yes, you can make this dish ahead of time. It stores well in the fridge and actually tastes even better the next day as the flavors have time to meld.
6. Can I use a different plant-based butter?
Yes, you can substitute any plant-based butter of your choice, such as margarine or oil, though the flavor may slightly change.
7. Can I add tofu to this dish for extra protein?
Yes, tofu would be a great addition for more protein. Just sauté it separately before adding it to the sauce.
8. How can I make the sauce thicker?
If you prefer a thicker sauce, let the dish simmer longer to allow it to reduce, or you can mash some of the potatoes into the sauce for added thickness.
9. Is this recipe nut-free?
Yes, this recipe is nut-free as it uses coconut milk. However, if you're allergic to coconut, substitute with soy or oat milk.
10. Can I freeze this dish?
Yes, this dish freezes well. Store it in an airtight container for up to 3 months. When reheating, be sure to add a little liquid to loosen the sauce.
Conclusion
Vegan Butter Lentils and Potatoes is a rich, flavorful, and comforting dish that will satisfy both vegans and non-vegans alike. With simple ingredients and a quick cooking time, this dish makes for the perfect weeknight meal or meal prep option. The combination of creamy coconut milk, spiced tomato sauce, tender potatoes, and hearty lentils is sure to become a favorite in your plant-based recipe collection. Enjoy it with rice and naan for a complete, delicious meal.
Vegan Butter Lentils and Potatoes
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Vegan
Description
This Vegan Butter Lentils and Potatoes recipe is a creamy, spiced, and satisfying dish that offers a plant-based twist on traditional butter chicken. With baby potatoes, lentils, and a rich coconut-tomato sauce, it's a comforting and flavorful vegan dinner that pairs perfectly with basmati rice and naan. Quick and easy to make, this hearty meal is perfect for a weeknight or meal prep.
Ingredients
Ingredients:
- ¼ cup + 1 tablespoon vegan butter (divided)
- 2 cups baby potatoes, diced
- 1 cup cooked brown lentils
- 6 cloves garlic, chopped
- 2 teaspoons fresh ginger, grated
- 2 shallots, diced
- 1 can (15 oz.) tomato sauce
- ½ cup vegetable broth
- ½ cup coconut milk
- Juice of 1 lemon
- 2 teaspoons garam masala
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon cardamom
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- ¼ teaspoon red pepper flakes
- 1 tablespoon agave syrup
- Salt and pepper to taste
Instructions
Instructions:
- In a large pot or skillet, heat 1 tablespoon of vegan butter over medium-high heat. Add the diced potatoes, season with salt and pepper, and sauté until they begin to brown and soften, about 5-7 minutes.
- Add the remaining ¼ cup of vegan butter, along with the cooked lentils, garlic, ginger, and shallots. Sauté for another minute until the shallots become translucent.
- Stir in the tomato sauce, vegetable broth, coconut milk, lemon juice, spices, and agave syrup. Mix well to combine.
- Reduce heat to medium-low and let the mixture simmer for 20-30 minutes, stirring occasionally, until the potatoes are fully cooked and the sauce has thickened.
- Taste and adjust the seasoning with salt and pepper if needed. Serve hot over basmati rice with naan on the side.
Notes
- For added vegetables, consider adding spinach, peas, or carrots.
- You can swap brown lentils with red or green lentils, though red lentils will cook faster.
- For a spicier dish, increase red pepper flakes or add fresh chili peppers.
- If you don’t like coconut milk, try cashew cream or almond milk as an alternative.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
