Search The Little Blog of Vegan...

Thursday, 10 November 2016

Curried lentil & potato casserole (protein packed)

Vegan, vegetarian, wheat-free, gluten-free, yeast-free, guilt-free

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!

...
Ingredients
-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.
Cook on a low heat for 5-8 minutes.
Step 3- Then add in the curry paste and pinch of chilli flakes.
Mix thoroughly.
Step 4- Pour in the vegetable stock and add in the red lentils.
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 5- Take off the lid and stir in the spinach & a pinch of pepper.
Step 6- Add in the creamed coconut and stir until the coconut has disolved.
The coconut helps to give the sauce a creamy texture and mildly coconut flavour. YUM

Serve hot with rice, salad or even a tasty naan bread.
Get my delicious homemade chilli & garlic flatbread recipe here-



...
Make sure you follow me on my Instagram for Daily/regular updates (and cutie pictures of my Kitty cat)<3

I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan <3 
All of my social media links are in the side bar...come and say Hi :)


Share and follow me for more yummy posts to come!
Holly Jade
SHARE:

4 comments

  1. OMG this blog is amazing I've bookmarked it, ur recipes are out of this world I cant wait to try some out! See you soon, Kisses from London! Dominica.
    www.its-dominica.blogspot.co.uk

    P.s. And PLEASE tell me how you added the snow to your blog as I've tried many times and it just doesn't work!!

    ReplyDelete
    Replies
    1. Hello Dominica, first of all i want to thankyou so much for your kind words, it honestly means alot to me! I am so happy you like my recipes! If you do make any, make sure to tag me in some pics on social media! I'd love to check them out :)

      As for the snow, my sister did it. I will get back to you with the website i got it from :) x
      Kind regards

      Delete
  2. How many portions are this recipe? Love your blog <3

    ReplyDelete
    Replies
    1. Thankyou so much!
      This recipe serves around 5-6 :) Happy cooking x

      Delete

Blogger Template Created by pipdig