This recipe is actually my mums and i really wanted to share it as its one of my family's favourite dishes!
This casserole is a protein packed and is fill of flavour, nutrients and goodness. All of the textures blend really well together, creating a delicious curried casserole.
It contains red lentils; and they are a great source of protein (and as we know, protein is crucial to maintain on a vegan diet)
Red lentils are also a good source of fibre, folate, magnesium and help to lower cholesterol. Lentils also help to stabilise blood sugar levels & supply a slow release of energy throughout the day, so you don't get hungry and snack on unhealthy foods.
This recipe is quick & easy to make. Its a dish the whole family will enjoy to tuck into!
If you like indian spices/flavours, this recipe is a must make and you wont be disappointed...its delicious!
-1 white onion (finely chopped)
-2 garlic cloves (crushed)
-2 tablespoons of oil (i used light olive oil)
-200g of carrots (chopped into small cubes)
-610g of red potatoes (chopped into larger cubes)
-100g of red lentils (washed)
-2 tablespoons of curry paste (I used Pataks-tikka paste)
-Pinch of chilli flakes
-1litre of vegetable stock (i used Kallo yeast-free stock)
-Large handful of spinach (roughly chopped)
-Pinch of pepper
-2 tablespoons of creamed coconut
Step 1- In a large wok/pan over a medium heat, add in the oil, crushed garlic and chopped onion.
Stir fry for 1-4 minutes, until golden in colour.
Step 2- Wash, peel and chop the potatoes and carrots, then place them into the wok.
Step 3- Then add in the curry paste and pinch of chilli flakes.
Cover the wok/pan with a lid and boil for 10 minutes.
After 10 minutes of boiling, turn down the heat & allow to simmer for 30 minutes.
Stirring occaisionally to stop the lentils and potatoes from sticking to the pan.
Step 6- Add in the creamed coconut and stir until the coconut has disolved.
Serve hot with rice, salad or even a tasty naan bread.
Get my delicious homemade chilli & garlic flatbread recipe here-
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