| Prep: 15 mins | Cook: 30 – 35 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 420 | 10g | 5g | 48g |
| sugars | fibre | protein | salt |
| 7g | 10g | 15g | 0.3g |
Why I Love Australian Vegan Potato and Lentil Dhal
There’s no denying it: I’m head over heels for this Vegan Potato and Lentil Dhal recipe, not just for its delightful blend of flavors, but also for the memories it conjures. Don’t be tricked by its fancy name—it’s a hearty, down-to-earth dish packed with the warmth of home cooking.
Austin Inspirations, Vyom Kapoor
I’ve always admired the boundary-pushing creativity of chefs like Vyom Kapoor, an Australian master chef renowned for his vegetarian delights. Although my Vegan Potato and Lentil Dhal isn’t an adaptation of his recipes, his inventive use of regional ingredients inspired my making of this dish. With comforting potatoes, protein-packed lentils, fragrant spices, and a creamy swirl of coconut milk, it’s a nourishing dish that hits all the right spots.
Rustic Connections
Some might see an anomaly in an Irish-American boy from Boston developing a soft spot for something as diverse as a vegan curry. But there’s a common thread tying all good food together—the intimacy of family meals and the love stitched into every shared dish. Despite the obvious differences between an Irish stew or New England clam chowder and a vegan dhal, they all provide that warm, comforting feeling of home.
The Vegan Potato and Lentil Dhal, similar to my grandmother’s lentil soup, carries a familiar heartiness. Its rich, flavorsome base begs for a side of buttered, toasty bread—just like the bread my grandfather would serve with his lentil soup. Also, it works wonders with a crisp, leafy salad, or even a sautéed greens dish to get that extra dose of veggies.
Whether you’re a long-time vegan or just dipping your toes into the world of plant-based eating, I’m glad I can share this Vegan Potato and Lentil Dhal with you. May it bring you as much joy to cook and eat as it has brought me.
What You’ll Need
- 2 tablespoons of vegetable oil
- 2 teaspoons of minced garlic
- 1 tablespoon of grated ginger
- 2 finely chopped onions
- 2 tablespoons of curry powder
- 1 teaspoon of turmeric
- 1 pound of diced potatoes
- 1 cup of red lentils
- 3 1/2 cups of vegetable broth
- 1 can (13.5 Oz) of coconut milk
- 1 cup of frozen peas
- Salt and pepper, per taste
- Fresh coriander leaves for garnish (optional)
- 2 cups of cooked basmati rice for serving
Method
Step One
Heat the vegetable oil in a large pot over medium heat. Add the minced garlic, grated ginger and chopped onions to the pot. Saute these ingredients until the onions become translucent and the garlic and ginger aromatic.
Step Two
Add the curry powder and turmeric to the pot, stirring well to ensure the onions are well coated. Continue to cook this mixture for around 2 minutes or until the spices become fragrant.
Step Three
Add the diced potatoes to the pot, stirring continuously to ensure they are well covered with the spice mix. Cook for approximately 5 minutes, or until the potato starts to soften.
Step Four
Add the red lentils to the pot and stir well. Now, pour in the vegetable broth and bring the mixture to a boil. Lower the heat, allowing the mixture to simmer. Cover and allow to simmer for around 15 minutes or until the potatoes are completely soft and the lentils cooked.
Step Five
Next, stir in the coconut milk and frozen peas. Continue to simmer the mixture, stirring occasionally, for about 5 minutes or until the peas are heated through.
Step Six
Taste the lentil dahl, adding salt and pepper as necessary to suit your preference. Remove the pot from the heat.
Step Seven
Serve the Vegan Potato and Lentil Dhal over cooked basmati rice. If desired, garnish with fresh coriander leaves.
