WFPB Potatoe Curry
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!
Ingredients
- 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.
Tried this recipe?Let us know how it was!