Description
A flavorful vegan dish featuring tender baby potatoes and protein-rich brown lentils cooked in a spiced tomato and coconut milk sauce, enriched with vegan butter and a blend of aromatic spices. Perfectly balanced with garlic, ginger, and a hint of sweetness from agave syrup, this comforting meal is ideal served over basmati rice with naan.
Ingredients
Scale
Vegan Butter Lentils and Potatoes
- 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
- 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 of vegan butter, cooked brown lentils, chopped garlic, grated ginger, and diced shallots to the pot. Continue sautéing for about 1 minute until the shallots become translucent and the mixture is fragrant.
- Incorporate Sauce Ingredients: 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.
- Simmer the Mixture: Reduce the heat to medium-low and let the lentil and potato mixture simmer for 20-30 minutes. Stir occasionally to prevent sticking, cooking until the potatoes are fully tender and the sauce thickens to a rich consistency.
- Adjust Seasonings and Serve: Taste the dish and add salt and pepper as needed. Serve the warm vegan butter lentils and potatoes over basmati rice accompanied by naan bread for a complete meal.
Notes
- You can prepare the brown lentils ahead of time to reduce the cooking duration.
- Adjust red pepper flakes to control the spice level.
- For extra richness, garnish with fresh cilantro before serving.
- This dish stores well in the refrigerator for up to 3 days and reheats nicely.
- Serve with rice and naan to soak up the flavorful sauce.
