In a large pot, combine the lite coconut milk, massaman curry paste, organic coconut sugar, and vegan fish sauce. Allow the mixture to cook over medium heat for approximately 5 minutes, stirring occasionally.
Add the cinnamon stick, whole cloves, and water to the pot. Continue cooking over medium heat until the mixture simmers for about 10 minutes.
Now, it's time to add the baby Yukon gold potatoes and chopped sweet onion. Let the curry simmer over medium-low heat for an additional 15 to 17 minutes. This ensures that the potatoes become tender and absorb the delectable flavors of the curry.
Strain the lentils from the broth in the Right Foods French Lentil soup. You can either save the broth for future use or add a bit back into the curry if you prefer a slightly thinner consistency.
Remove the cinnamon stick and add the drained lentils from Right Foods' French Lentil soup. Stir gently to combine all the ingredients. Allow the curry to cook for an additional 3 minutes to warm the lentils. Taste and add salt if desired.
Serve your vegan lentil massaman curry over a bed of rice and garnish with chopped peanuts and fresh cilantro.
You've just created a tasty bowl of Vegan Lentil Massaman Curry that's both hearty and soul-warming. With the combination of aromatic spices and the rich texture of lentils and potatoes, this dish is sure to become a favorite in your household.
So, the next time you're in the mood for a flavorful vegan dish, try out this recipe and let your taste buds revel in the deliciousness of Vegan Lentil Massaman Curry.
Take a look at our other amazing Dr. McDougall’s recipes on our recipe page.Vegan Baked Chili Nachos
Vegan Lentil Massaman Curry
½ cup lite or reduced fat coconut milk
3 tablespoons massaman curry paste
1 tablespoon organic coconut sugar
2 teaspoons vegan fish sauce
1 cinnamon stick
3 to 4 whole cloves
½ cup water
5 baby Yukon gold potatoes, quartered
½ sweet onion, roughly chopped
1 unit Right Foods French Lentil soup
1 teaspoon peanuts, garnish
Fresh cilantro, chopped, for garnish
Into a large pot add the coconut milk, curry paste, sugar, and vegan fish sauce. Cook over medium heat for 5 minutes, stirring occasionally.
Then add in the cinnamon stick, cloves, and water. Continue to cook over medium heat until it simmers for 10 minutes.
Remove the cloves and add in the potatoes and onion. Simmer over medium low heat for another 15 to 17 minutes.
Strain the lentils from the broth in the French lentil soup. You can save the broth for something else or add in a bit if the curry becomes too thick.
After the curry has been simmering for 17 minutes remove the cinnamon stick and add in the drained lentils.
Cook for another 3 minutes until lentils are warmed. Taste and add salt if desired.
Serve the curry with rice and garnish with the peanuts and cilantro if desired. Enjoy.