Indulge in a culinary experience that’s as wholesome as it is delicious with this Whole Food Plant-Based (WFPB) Potato Curry. Packed with nutrient-rich ingredients, this vibrant dish offers a symphony of flavours that will tantalize your taste buds while nourishing your body.

Onion and Garlic: Both onions and garlic are rich in antioxidants and have anti-inflammatory properties. They also support cardiovascular health by helping to lower cholesterol levels and blood pressure.

Red Lentils: A great source of plant-based protein and fibre, red lentils help with digestion, stabilize blood sugar levels, and provide essential nutrients like iron and folate.

Tomatoes: Packed with vitamins C and K, potassium, and folate, tomatoes are also high in antioxidants like lycopene, which is linked to numerous health benefits, including reduced risk of heart disease and cancer.

Potatoes: Potatoes are a good source of vitamins C and B6, manganese, phosphorus, niacin, and pantothenic acid. They also contain antioxidants and resistant starch, which benefits gut health.

Spices (Curry Powder, Cumin, Smoked Paprika, Ginger, Turmeric): These spices not only add rich flavours but also come with significant health benefits. Turmeric, especially, is known for its powerful anti-inflammatory and antioxidant properties, while cumin aids digestion and is a good source of iron. Ginger aids digestion and has anti-nausea and anti-inflammatory effects.

Peas and Corn: These vegetables add fibre, vitamins, and minerals to the dish. Peas are rich in vitamins A, C, K, and folate, and corn provides B vitamins, iron, magnesium, and several antioxidants.

Plant-Based Milk: Depending on the type (almond, soy, oat, etc.), plant-based milk can add a range of nutrients, including vitamins D, E, and calcium. It also makes the dish creamy without adding cholesterol or saturated fat.

This Whole Food Plant-Based Potato Curry is not just a meal—it’s a celebration of health and flavour, a testament to the abundance of nourishing ingredients nature has to offer. With each spoonful, revel in the vibrant tastes and wholesome goodness that this dish brings to your table.

WFPB Potatoe Curry

Catherine Barclay

Deliciously hearty and comforting, this plant-based Potato Curry is a flavourful dish in which tender potatoes are simmered in a rich, aromatic blend of spices, vegetables and fresh herbs. Perfect for a wholesome and satisfying meal that's both nourishing and packed with delightful flavours!

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Course Main Course

Servings 4 servings

Ingredients

  

1x2x3x

• 2 sml brown onions diced
• 3 cloves garlic minced
• 1 cup vegetable stock
• 1 can crushed tomatoes
• 1 cup red lentils
• 1 tbsp curry powder
• 2 tsp cumin powder
• 1 tsp smoked paprika
• 1 tbsp grated ginger*
• 1 tsp grated turmeric*
• black pepper ground for taste and to release the turmeric benefits.
• 6 med potatoes peeled and cubed
• 2 cups frozen pea and corn
• 2 tbsp cornflower
• 1 cup plant-based milk

Instructions

 

• Place a large stock pot or dutch oven on medium heat. Add the onions and garlic and saute in a small amount of water until onions are translucent.
• Add in the powders, as well as the grated ginger, turmeric and black pepper. Cook for two minutes, adding in more water if it is all too dry.
• Combine the plant milk and cornflour. Add this mix to the pot along with the lentils, potatoes and frozen peas & corn. Stir through, then reduce the heat and cover with a lid.
• Simmer for 30 minutes or until the potatoes are soft. Serve with your favourite rice and steamed dark greens**.

Notes

* Keep the Ginger and Turmeric roots in a silicon bag in the freezer, then just grate what you need for your recipes and return them to the freezer. 

** Remember to add a few drops of Balsamic Vinegar or Rice Vinegar to your steamed dark leafy greens to boost Nitric Oxide (NO) production. This helps lower blood pressure and decrease muscle soreness after workouts. 

Keyword curry, plant-based, vegan, wfpb

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