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September 16, 2025
One-Pot Vegan Potato Lentil Curry Recipe
One-pot vegan potato lentil curry creates a tasty and filling plant-based meal that proves vegan curries can be just as satisfying as traditional versions. This convenient recipe combines protein-rich lentils with hearty potatoes for a nutritionally complete and deeply satisfying dish. The one-pot cooking method simplifies preparation while allowing all the flavors to meld together beautifully during cooking. This filling curry provides substantial nutrition without any animal products, making it perfect for plant-based diets. The combination of tender potatoes and protein-packed lentils creates a hearty meal that will satisfy even the most skeptical carnivores.
This potato and lentil curry is a tasty and filling one-pot dish. Not all curry paste is the same, so you may want to start with one teaspoon and add more to taste if it’s not spicy enough.
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
4
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Ingredients
1 tablespoon canola oil, or more as needed
2 medium red onions, chopped
2 cloves garlic, minced
1 (1 1/2 inch) piece chopped fresh ginger, or to taste
1 teaspoon raw sugar, or more to taste
¾ teaspoon ground cumin
1 ½ teaspoons curry paste, or more to taste
4 medium potatoes, peeled and cubed
1 (28 ounce) can whole peeled tomatoes, chopped or pureed, juices reserved
1 (14 ounce) can coconut milk
1 cup red lentils
½ teaspoon vegetable bouillon, or more to taste
1 teaspoon lemon juice, or more to taste
salt and freshly ground black pepper to taste
Directions
Heat oil in a pot over medium-low heat. Add onions, garlic, and ginger; cook and stir until fragrant, 3 to 5 minutes. Sprinkle in sugar and cumin; cook and stir until sugar caramelizes, about 2 minutes, making sure cumin does not burn.
Stir in curry paste and cook for 1 to 2 minutes. Add potatoes, tomatoes with their juices, coconut milk, lentils, and bouillon; bring to a boil. Reduce the heat, then cover and simmer, stirring occasionally, until potatoes and lentils are cooked through, 20 to 25 minutes. Season with lemon juice, salt, and pepper.
Tips
If you want to save calories, use reduced-fat coconut milk.
Nutrition Facts (per serving)
| 617 | Calories |
| 26g | Fat |
| 82g | Carbs |
| 21g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 617 | |
| % Daily Value * | |
| Total Fat 26g | 33% |
| Saturated Fat 19g | 95% |
| Sodium 390mg | 17% |
| Total Carbohydrate 82g | 30% |
| Dietary Fiber 16g | 55% |
| Total Sugars 11g | |
| Protein 21g | 42% |
| Vitamin C 67mg | 74% |
| Calcium 144mg | 11% |
| Iron 10mg | 54% |
| Potassium 2000mg | 43% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
