One-Pot Vegan Potato Lentil Curry

Ingredients

• 1 tablespoon canola oil, or more as needed
• 2 medium red onions, chopped
• 2 cloves garlic, minced
• 1 (1 1/2 inch) piece chopped fresh ginger, or to taste
• 1 teaspoon raw sugar, or more to taste
• ¾ teaspoon ground cumin
• 1 ½ teaspoons curry paste, or more to taste
• 4 medium potatoes, peeled and cubed
• 1 (28 ounce) can whole peeled tomatoes, chopped or pureed, juices reserved
• 1 (14 ounce) can coconut milk
• 1 cup red lentils
• ½ teaspoon vegetable bouillon, or more to taste
• 1 teaspoon lemon juice, or more to taste
• salt and freshly ground black pepper to taste

Instructions

1. Heat oil in a pot over medium-low heat. Add onions, garlic, and ginger; cook and stir until fragrant, 3 to 5 minutes. Sprinkle in sugar and cumin; cook and stir until sugar caramelizes, about 2 minutes, making sure cumin does not burn.
2. Stir in curry paste and cook for 1 to 2 minutes. Add potatoes, tomatoes with their juices, coconut milk, lentils, and bouillon; bring to a boil. Reduce the heat, then cover and simmer, stirring occasionally, until potatoes and lentils are cooked through, 20 to 25 minutes. Season with lemon juice, salt, and pepper.