Vegan Coconut Potato Curry

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By Danielle
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vegan coconut potato curry

Our Favorite Vegan Coconut Potato Curry!

This is the perfect dinner for a Fall evening! In under 20 minutes, your family will be enjoying the amazing flavor of spices, coconut, potatoes, lentils, and more! Kid approved, Mama approved, and non-vegan approved. Yay!

vegan coconut potato curry

 

Looking to lower your waste while prepping? Check these out!

Compostable & Unbleached Parchment Paper

Compostable Parchment Paper
The parchment paper by “If You Care” is unbleached, chlorine free, and compostable. I have used this up to the highest oven setting without any issues! Paper, in it’s natural state is beige or light brown. For years people have subjected it to a bleaching process to create the white sheets we all know and love. Unfortunately, cleaning the paper is having the opposite effect on the environment. The most common bleaching agent – chlorine dioxide (ClO2) – occurs naturally as a component of salt, but once it separates from it’s natural pair it begins to cause problems. The paper bleaching process deposits chlorine in the lakes and streams where mills are most commonly located, and once there it bonds with organic matter in the form of dioxins. Dioxins are a group of highly toxic chemicals that are thought to pose negative effects on reproductive and immune system development, as well as cause several kinds of cancers. According to the U.S. Environmental Protection Agency, there is no safe level of dioxin exposure.

Vonuva Plant Based Wax Wraps

Plant based wax wraps
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Plastic-Free Glass Containers

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vegan coconut potato curry

Vegan Coconut Potato Curry

This is the perfect dinner for a Fall evening! In under 20 minutes, your family will be enjoying the amazing flavor of curry, coconut, potatoes, lentils, and more!
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Mediterranean
Keyword: easy, quick, vegan
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6
Calories: 299kcal

Ingredients

  • 1 red onion diced
  • 1 small knob ginger peeled and minced
  • 2 cloves garlic minced
  • 1 head broccoli sliced into florets
  • 5-6 large Yukon potatoes diced (any potato will do)
  • 1 can lentils rinsed and drained
  • 1 can coconut milk full fat
  • 1 can diced tomatoes
  • Juice of 1/2 lime or more!
  • 2 cups vegetable broth
  • 1 tbsp curry powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp sea salt
  • Avocado and hemp seeds to top
US Customary - Metric

Instructions

  • Sauté onions, ginger, and garlic in 1/4 cup vegetable broth. Add more if needed.
  • Once soft, pour in spices, coconut milk, diced tomatoes, broth, potatoes, and broccoli. Bring to boil and simmer for 15 minutes.
  • After 15 minutes, add in lentils and simmer for 5 more minutes.
  • Pour into individual serving bowls and top with sliced avocado, hemp seeds and a squeeze of lime.

Nutrition

Calories: 299kcal | Carbohydrates: 35g | Protein: 9g | Fat: 17g | Saturated Fat: 14g | Sodium: 664mg | Potassium: 1252mg | Fiber: 9g | Sugar: 7g | Vitamin A: 889IU | Vitamin C: 116mg | Calcium: 133mg | Iron: 8mg

 

Find more healthy vegan recipes like this Coconut Curry when you join The WonderMamas Meal Plan Membership!

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Check out our meal plans here!

 

 

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  1. Katy Meek

    Thankyou for sharing your lives on Instagram. I really enjoy the gorgeous healthy food and admire the way you are raising your boy’s.

  2. Danielle

    Thank you Katy!! I’m so sorry it took me so long to respond, our wifi is still not connected in the home and I am working out of the local library haha – it has been quite crazy! So happy you are following along on our journey:) I appreciate you!

  3. Andrea Nicole Lindgren

    Hi Danielle! This looks wonderful! I’m going to try to make this for my family for dinner tonight. What size of cans for the lentils, coconut milk, and diced tomatoes? I have regular sized lentils and coconut milk (398 mL) and the large size of diced tomatoes (796 mL). Thank you!

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