Yummy Vegan Potato & Lentil Curry Recipe

This curry recipe is quick, easy and delicious! This is a great recipe for those of us who cannot handle even the tiniest amount of spice…!

i can see through time

Curries are great dishes that you can make in a big batch and save for quick weeknight dinners. They freeze really well  and can be served on their own or with rice.

This recipe was given to me by my boyfriend and was handed down to him by his eccentric old dad. ❤ They both INSIST on leaving it overnight to let the curry fairies work their magic and make it tastier! I have obliged them so far every time I’ve made it but one of these days I’m gonna crack and I’m not gonna be able to hold out 😀 Of course waiting for it to sit overnight is optional, but it is highly recommended by two stubborn Limerick men. ❤

CURRY

Serves: 4

Cook time: 1 hour

Here’s what you’ll need:

  • 2 onions
  • 4/5 large potatoes
  • 1 tbsp mango chutney
  • 1/2 tube of tomato paste
  • 1/2 tube of garlic paste
  • 1 tin of tomatoes
  • 2 tablespoons of mild madras curry powder(not spicy!)
  • 250ml (1 cup) of veggie stock
  • 1 tin of kidney beans
  • 1 tin lentils

Instructions:

  • Peel and chop potatoes into whatever size chunks you want in your curry. Boil for 15/20 minutes.
  • While the potatoes are boiling, chop up onions and sauté them in a large pan over medium heat until they are lightly browned.
  • Add two tablespoons of madras curry powder and cook for 5 minutes.
  • Add 1 tin tomatoes, 1/2 a tube of tomato paste, 1/2 tube of garlic paste and 250ml of veggie stock.
  • Add cooked potatoes, kidney beans and lentils.
  • Let simmer for 45 minutes.
  • Serve (or leave overnight and let it blossom into an even more delicious curry)

I would eventually like to make all the pastes and stock from scratch to make this a more Zero Waste curry. I think next time I will try roasting tomatoes and adding them instead of adding a tin of tomatoes. Baby steps!

I throw in any leftover veggies or beans I have lying around in the fridge. This is a great recipe to experiment with-you can switch the potatoes for sweet potatoes or add chickpeas instead of lentils.This curry is packed with fibre, iron, protein and warm tomatoey, potatoey, beany vegan goodness! Enjoy!

 

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