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Easy Vegan Lentil & Potato Mahkani Curry

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This Easy Vegan Lentil & Potato Mahkani Curry is so flavorsome, so comforting and the perfect way to have an amazing curry night at home!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 244 kcal

Ingredients
  

  • 3 tablespoons olive oil or coconut oil
  • 2 teaspoons cumin seeds
  • 1 inch nub of fresh ginger peeled and finely minced or grated
  • 6 cloves garlic finely minced
  • 1 medium onion diced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon garam masala
  • 1 1/2 teaspoons sea salt
  • 14 ounces/1 can/tin crushed tomatoes
  • 1 cup/236ml water
  • 1 lb organic potatoes cubed ( I left the peel on, but you can peel if you’d prefer)
  • 2 cups/150g cooked lentils
  • 3 cups/150g cups/150g baby spinach
  • 1/4 cup full-fat coconut milk (traditionally heavy cream is used)
  • To top with fresh cilantro/coriander

Instructions
 

  • In a large pan, heat 3 tablespoons olive oil. Cook the cumin seeds until they just start to brown and dance around in the pan, about 1 minute. Add the ginger, garlic, and onion. Sauté 1 to 2 minutes.
  • Add the chili powder, turmeric, garam masala, salt, tomatoes, and water. Give it all a good stir to combine, add the potatoes. Cook for about 15 – 20 minutes until the potatoes are barely tender. Add the lentils and cook another 10 minutes or until the potatoes are done.
  • Just before serving add the baby spinach and coconut milk. Stir to incorporate the coconut milk and allow the sauce to simmer a few minutes to wilt the spinach.
  • Serve over rice and top with fresh cilantro.

Video

Notes

Leftovers will keep well in the fridge for up to 3 days.

Nutrition

Serving: 1servingSugar: 2.2gFiber: 4.1gCalories: 244kcalFat: 16.4gProtein: 7.2gCarbohydrates: 24.3g
Keyword creamy, curry, dairyfree, dinner, okra, spices, tomatoes, vegan
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