• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
I LOVE VEGAN
  • recipes →
  • go vegan!
  • subscribe
menu icon
go to homepage
  • recipes →
  • go vegan!
  • subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • subscribe
    search icon
    Homepage link
    • recipes →
    • go vegan!
    • subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    Home » All Recipes

    Potato Veggie Lentil Curry

    Potato Veggie Lentil Curry - ilovevegan.com

    Working as a brand ambassador for The Little Potato Company these last few months has been such a great opportunity to play around with a humble ingredient! Prior to this partnership, I hadn't been employing potatoes into my cooking nearly enough. Potatoes are such a versatile, nutritious, and affordable vegan staple. I'm ashamed to think of all the great recipes I'd have missed out on had I not got this awesome opportunity to work with such an awesome brand. Little Potato Company, I love you!

    Potato Veggie Lentil Curry - ilovevegan.com

    Kind of like Creamer potatoes, curry dishes are another one of those things I needed a bit of a push to start using regularly in my cooking. Before going vegan, I could probably count on 1 hand the amount of times I'd prepared or even eaten any curry dishes. Stir-fries were my go-to healthy veggie-packed meal.

    Potato Veggie Lentil Curry - ilovevegan.com

    Not long before going vegan, I started my tumblr blog, Garden of Vegan (you can pretty much see my entire "vegan food journey" documented from day one over there!). Suddenly I started getting all these curry related messages: Do I ever eat curry? Do I have any curry recipes? and of course, plenty of suggestions for actually making curries. It was pretty obvious, I needed to get on the curry train ASAP. So I did! William and I have adopted all sorts of curry dishes as staples in our diet since then. Now we've got 1, 2, 3, and now today, 4 curry recipes on the blog (check them out at the bottom of the post!) It's funny to think that I may have missed out on all the curry fun if it hadn't been for my fantastic readers over on Garden of Vegan. Thank goodness for helpful suggestions from the internet!

    Potato Veggie Lentil Curry - ilovevegan.com

    Today, two of my more recent food loves come together to create a simple, nutritious main dish that's downright heavenly. I'm so excited to share this one with you guys!

    This recipe features The Little Potato Company's Oven | BBQ Ready Kits. Have you heard of them? They're absolutely AWESOME! They're available in 3 flavours:

    • Onion Medley: yellow potatoes roasted with a bold medley of sweet and tangy onions, chives and aromatic spices.
    • Garlic Herb: the perfect blend of sweet roasted garlic, onions and fragrant rustic herbs roasted on mixed red and yellow potatoes.
    • Barbecue Blend: red potatoes roasted with a hickory smoked, BBQ flavour combining onions, garlic and a rich medley of herbs.

    Potato Veggie Lentil Curry - ilovevegan.com

    Today I'm using the Barbeque Blend and adding a kick of curry goodness with some yellow curry powder. MmMmm... This is a match made in heaven. These Oven | BBQ Ready Kits are so easy to prepare! Just add a little olive oil, mix in the seasoning package, and bake or barbeque them for a deliciously simple vegan summer side dish. They're super versatile and perfect all by themselves or to include in all sorts of recipes, like this Veggie Lentil Curry!

    Potato Veggie Lentil Curry - ilovevegan.com

    This main dish is packed with veggies: zucchini, carrots, kale, tomatoes, red onion, mushrooms, red bell pepper, and of course, Creamer potatoes (potatoes are vegetables too, you know!) It's basically a 1 pot meal that's ready in under an hour (45-50 minutes if you're organized!)

    Potato Veggie Lentil Curry - ilovevegan.com

    This recipe makes about 8 servings, so feel free to halve the recipe if you need to. It makes awesome leftovers so it would be perfect to prepare one weekend and eat throughout the week. Enjoy!

    The Little Potato Company - Creamer of the Crop - ilovevegan.com // littlepotatoes.com

    This post is sponsored by The Little Potato Company. We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan! Learn more about why we love Little Potatoes SO much at www.littlepotatoes.com

    PS: If you're in the US, these Ready Meal kits are called Oven | Grill ready kits. Look for them next time you're out grocery shopping!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    BBQ Potato & Red Lentil Curry

    ★★★★★ 5 from 1 reviews
    • Author: Brittany at ilovevegan.com
    • Prep Time: 20 minutes
    • Cook Time: 40 minutes
    • Total Time: 60 minutes
    • Yield: 8 servings 1x
    • Category: Main Dish
    • Cuisine: Vegan
    Print Recipe
    Pin Recipe

    Description

    A simple, hearty vegan curry that's loaded with veggies and lentils. Serves 8 people. Feel free to halve the recipe.


    Ingredients

    Scale

    Curry Roasted Potatoes

    • 1 package The Little Potato Company's Barbeque Blend BBQ/Oven Ready Meal Packs
    • 2 tbsp olive oil
    • 1 tbsp mild yellow curry powder

    Veggie Lentil Curry

    • 1 tbsp olive oil
    • 4 cloves garlic, minced
    • ½ red onion, sliced
    • 1 cup zucchini, quartered and chopped
    • 1 cup carrots, sliced
    • 1 cup kale (packed), destemmed and chopped
    • ½ cup red bell pepper, chopped
    • 1 ½ cups dry red lentils, rinsed
    • 2 ½ tbsp mild yellow curry powder
    • ¼ tsp cumin
    • ¼ tsp paprika
    • ¼ tsp turmeric
    • 1 tsp salt
    • 1 ¼ cups white button mushrooms, quartered
    • 1 can diced tomatoes (do not drain)
    • 2 cups vegetable stock

    Instructions

    Curry Roasted Potatoes

    1. Preheat oven to 450F.
    2. Open 1 package of The Little Potato Company's BBQ/Oven Ready Meal Packs in Barbeque Blend. Cut potatoes in ½.
    3. Mix in 2 tablespoon olive oil, Barbeque Blend seasoning pack, and 1 tablespoon mild yellow curry powder. Bake for 20 minutes, stir, and bake for another 15-20 minutes until potatoes are tender when poked with a fork.

    Veggie Lentil Curry

    1. Wash, chop and prepare all ingredients.
    2. In a large skillet, heat 1 tablespoon olive oil over medium high.
    3. Add the garlic, onion, zucchini, carrots, kale, red bell pepper, red lentils, curry powder, cumin, paprika, turmeric, and salt. Cook for 3-5 minutes.
    4. Add mushrooms, canned tomatoes (undrained), and vegetable stock. Cover and simmer for 10 minutes.
    5. Remove the cover, stir, and simmer for an additional 15 minutes, uncovered.
    6. Add the cooked Curry Roasted Potatoes and simmer for another 3-5 minutes.
    7. Serve over a bed of rice.

    Notes

    This dish is especially good prepared ahead of time and reheated to serve the next day.If you don't have access to The Little Potato Company's Oven | BBQ Ready Kits, simply substitute 1lb of Creamer potatoes with 2 tablespoon olive oil, 1 tablespoon curry powder, 1 teaspoon sriracha and a pinch of salt.

    Did you make this recipe?

    Tag @ilovegan on Instagram and hashtag it #ilovegan

    More Curry Recipes on I Love Vegan:

    • Chickpea & Vegetable Coconut Curry Soup
    • Chickpea & Lentil Coconut Curry with Brown Rice
    • Coconut Curry with Tofu & Brown Rice
    « Loaded Vegan Nacho Plate
    Chocolate Strawberry Oatmeal »

    Reader Interactions

    Comments

    1. Makaloa

      March 05, 2016 at 10:31 pm

      This recipe looks so good! I was just wondering what the serving size is? Is it about a cup or so? Thank you!

      Reply
      • Brittany

        March 06, 2016 at 5:59 pm

        Thanks Makaloa! A serving is about 3/4 cup (it's supposed to be served with rice too!)

        Reply
    2. Manon Schutte

      October 04, 2015 at 10:50 am

      This looks so good! Since I went vegan, veggiecurry's are by far my favorite food! I just can't stand the taste of the spices and a good basmatirice. When I cook, I always make way too much, freeze the leftovers and find it so convenient to grap a container out of the freezer and have it for diner! I do that with all my dishes! Thank you for your website, I already found some great recipies to make!
      Greetings from the Netherlands!
      Manon

      Reply
      • Brittany

        October 05, 2015 at 9:37 pm

        Thanks Manon!

        Reply
    3. Paige Butterfield

      August 19, 2015 at 5:34 pm

      Your photos are beautiful — thanks for sharing 🙂

      ★★★★★

      Reply
      • Brittany

        August 26, 2015 at 2:46 am

        Thank you Paige!

        Reply
    4. Emily Smith @ The Best of this Life

      July 25, 2015 at 1:02 pm

      Does that every look good and gorgeous! The colours and flavours just jump out at you. I'd love to try this recipe.

      Reply
      • Brittany

        July 25, 2015 at 1:34 pm

        Thank you so much Emily!!

        Reply
    5. Joan Dahlen

      July 18, 2015 at 9:03 am

      I am not a vegan, but I am Italian and Italians adore vegetables. I also love a good curry, but I like some sweetness in there, so I usually add dried fruit or cut up apples sauteed in butter or something like that. Love your site and can't wait to make this potato curry. Those who find red meat too heavy and meat too expensive might be going vegan just to save money!!!

      Reply
      • Brittany

        July 18, 2015 at 1:49 pm

        Thanks Joan! I hope you enjoy the recipe. I can certainly see why you would enjoy a hint of sweetness in curry but I don't think I'd be a fan. I'll have to try adding a little bit to my next curry just to find out for sure though, thanks for the idea!

        Reply
    6. janet @ the taste space

      July 10, 2015 at 1:55 pm

      Love it. I also only began eating and loving curries since going vegan. I like how you used potatoes here for something different. 🙂

      Reply
      • Brittany

        July 10, 2015 at 4:08 pm

        Yep! I'm so glad curries became a part of my life, thank you veganism! Haha. 😀

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello!

    We're Brittany and William!
    We live in Alberta, Canada. We love eating really great (vegan) food + promoting veganism in a friendly and relaxed way.

    More about us →

    Popular Recipes

    • Creamy Vegan Broccoli Soup
    • Garlicky Cashew Broccoli & Tofu Stir-Fry
    • Vegetable Pakoras
    • Vegan Rice Paper Rolls with Sriracha & Soy Sauce Tofu and Peanut Sauce

    Footer

    ↑ back to top ↑

    About

    • About Us
    • Privacy Policy

    ✉ Subscribe

    • Sign Up for recipes by email

    Contact

    • Contact
    • Collaborate
    • FAQ

    Copyright © 2021 I Love Vegan Inc.