Vegan Butter Lentils and Potatoes
This veganized Indian dish is easy and total perfection!
Servings: 4
Ingredients
- 1/4 Cup + 1 Tablespoon Vegan butter, I used Earth Balance (divided)
- 2 Cups Potatoes, diced ( I used baby potatoes)
- 1 Cup Cooked brown lentils
- 6 Cloves Garlic, chopped
- 2 Teaspoons Fresh ginger, grated
- 2 Shallots, diced
- 1 Can(15oz.) Tomato sauce
- 1/2 Cup Vegetable broth
- 1/2 Cup Coconut milk
- Juice of 1 Lemon
- 2 Teaspoon 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
- In a large pot or skillet, heat 1 tablespoon of vegan butter on medium high. Then add the diced potatoes. Season with a pinch of salt and pepper.
- Saute the potatoes, reducing heat as needed until they are starting to brown and have softened a bit. About 5-7 minutes.
- Next, add the remaining 1/4 cup of vegan butter, the lentils, garlic, ginger and shallots. Saute for another minute or so until the shallots are translucent.
- Now, add the tomato sauce, vegetable broth, coconut milk, lemon juice, all the spices and the agave. Stir to combine.
- Reduce heat to medium low and simmer for about 20-30 minutes, stirring occasionally until the potatoes are soft and cooked through. The sauce will get nice and thick.
- Taste the sauce and adjust seasonings. Serve immediately over basmati rice. I topped mine with chutney and parsley.