Yield: 4
Vegan Butter Lentils, Potatoes and Zucchini
This traditional Indian dish replaces chicken with diced potatoes, zucchini and lentils. It is warming, nutrient dense and heart healthy. Super easy to make and super delicious. Leftovers are even better! Don't let the list of ingredients scare you from trying this tasty dish. Many you may already have and if not, you will love cooking with them after trying this meal.
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Ingredients
- 1/4 cup vegan butter
- 1 tsp vegan butter
- 1 cup potatoes, diced
- 2 medium zucchini, diced
- 1 cup lentils, cooked
- 6 cloves garlic, minced
- 2 tsp ginger, grated
- 1/4 onion, diced
- 15 oz tomato sauce
- 1/2 cup vegetable broth, or water
- 1/2 cup coconut milk
- 1 lemon, juiced
- 2 tsp cumin, ground
- 1/4 tsp allspice
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 1/2 tsp paprika
- 1/4 tsp turmeric
- 1/4 tsp red pepper flakes, optional
- 1 tbsp pure maple syrup
- salt and pepper, to taste
Instructions
- In a large pot, heat 1 tablespoon of vegan butter on medium high heat. Then add the diced potatoes and season with salt and pepper.
- Sauté the potatoes, reducing the heat as needed until they are starting to brown and have softened, about 5-7 minutes.
- Add the remaining 1/4 cup vegan butter, the lentils, garlic, ginger and onion. Sauté for a few more minutes until onion is translucent.
- Now, add tomato sauce, vegetable broth, coconut milk, lemon juice, all the spices and maple syrup.
- Reduce heat to medium low and simmer for about 20-30 minutes, stirring occasionaly until the potatoes are soft and cooked through. Sauce will get nice and thick.
- Taste the sauce and adjust seasoning as needed. Serve over rice, with bread, or on its own.
Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving: Calories: 451Total Fat: 19gSaturated Fat: 8gTrans Fat: 2gUnsaturated Fat: 10gSodium: 740mgCarbohydrates: 57gFiber: 20gSugar: 12gProtein: 17g
