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!

-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


  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.

    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!!

    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

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

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


Blogger Template Created by pipdig