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:
- 1/4 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
- 1/2 cup vegetable broth
- 1/2 cup coconut milk
- Juice of 1 lemon
- 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
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 1/4 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
