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
- 1/2 red onion, sliced
- 1 cup zucchini, quartered and chopped
- 1 cup carrots, sliced
- 1 cup kale (packed), destemmed and chopped
- 1/2 cup red bell pepper, chopped
- 1 1/2 cups dry red lentils, rinsed
- 2 1/2 tbsp mild yellow curry powder
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp turmeric
- 1 tsp salt
- 1 1/4 cups white button mushrooms, quartered
- 1 can diced tomatoes (do not drain)
- 2 cups vegetable stock
Instructions
Curry Roasted Potatoes
- Preheat oven to 450F.
- Open 1 package of The Little Potato Company's BBQ/Oven Ready Meal Packs in Barbeque Blend. Cut potatoes in 1/2.
- Mix in 2 tbsp olive oil, Barbeque Blend seasoning pack, and 1 tbsp 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
- Wash, chop and prepare all ingredients.
- In a large skillet, heat 1 tbsp olive oil over medium high.
- Add the garlic, onion, zucchini, carrots, kale, red bell pepper, red lentils, curry powder, cumin, paprika, turmeric, and salt. Cook for 3-5 minutes.
- Add mushrooms, canned tomatoes (undrained), and vegetable stock. Cover and simmer for 10 minutes.
- Remove the cover, stir, and simmer for an additional 15 minutes, uncovered.
- Add the cooked Curry Roasted Potatoes and simmer for another 3-5 minutes.
- 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 tbsp olive oil, 1 tbsp curry powder, 1 tsp sriracha and a pinch of salt.