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Coconut Potato Curry With Lentils

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: dinner, Main Course, Main Dish, Soup
Cuisine: Dairy-Free, Gluten-Free, grain-free, one pot meal
Servings: 5


  • 1 tbsp avocado oil (or other high heat cooking oil)
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1/2 jalapeno, diced (add the seeds for extra heat)
  • 1/2 bell pepper, diced
  • 3 golden potatoes, cubed
  • 14 oz coconut milk, canned
  • 4 cups water
  • 16 oz dried gluten-free lentils
  • 14 oz can of crushed tomatoes
  • 2 tbsp curry
  • 2 tsp smoked paprika
  • 1 tbsp powdered cumin
  • salt and pepper to taste


  • In a pot on medium heat, add the oil, chopped jalepeno, bell pepper, garlic, and onions and cook them until the onion turns translucent
  • Then add in the diced potatoes, lentils, coconut milk, water, crushed tomatoes, and spices.
  • Stir until it's well-combined and bring to a boil.
  • Once boiling, reduce the potato curry to a simmer, cover and let it cook for about 50 minutes until thick, creamy, and the lentils are soft
  • Serve in a bowl and enjoy!