Vegan Lentil and Potato Curry with Spinach
This perfectly cozy Lentil and Potato Curry with Spinach should make it onto your table any night of the week. It's so simple and delicious that it's sure to be a new favorite comfort food.
Servings: 4 people
Ingredients
- 1 large potato
- 1 medium onion
- 1 cup uncooked lentils
- 1 tbsp oil
- 2 tsp garlic powder
- 1 tbsp ground coriander
- 1 tsp chili powder
- 2.5 tsp cumin
- 2 tsp curry powder
- 3/4 cup marinara or tomato sauce
- 1 tsp kosher salt
- 1 14 oz. can coconut milk
- 1 1/2 cups sliced cherry or grape tomatoes
- 2 cups baby spinach
- red chili flakes optional
Instructions
- Peel and dice the potato and finely chop the onion. In a medium saucepan, add the lentils with 2 cups of water. Cover, bring to a boil then turn down the heat to simmer still covered.
- Cook the lentils are just barely al dente and drain away any remaining liquid.
- While lentils are cooking, add the chopped onion and oil to a large pan. Cook around 5 minutes until translucent, stirring periodically.
- Add the potatoes and cook another 5 minutes covered, adding a bit of water if the pan is getting to dry.
- Add all the spices, stir and cook another minute.
- Add the cooked lentils to the pan and the remaining ingredients, except the baby spinach. Stir, cook at a gentle simmer for around 10 minutes until the potatoes are fork tender.
- Add in the spinach, stir, cook another minute or two until the spinach is wilted.
- Serve with red chili flakes if desired.