Curries one one of the easiest and tastiest meals to make plant based. The fact is, you really don’t miss meat in a curry because of its already wonderful, aromatic flavours that seem to infuse whatever ingredients you use.
This easy lentil and potato curry recipe is comfort food that’s healthy too! Who doesn’t want the best of both worlds? Comfort food that makes you feel warm and fussy as well as being 100% healthy and whole foods plant based.
What’s So Great About Lentil & Potato Curry?
Both lentils and potatoes are kind of ‘meaty’. They’re wholesome and filling and make you feel like you’ve had a good, satisfying meal afterwards.
Lentils are super high protein and make a great meat substitute because of that fact. You will get full on lentils for much fewer calories than many meat products, and they’ve got zero saturated fats.
100g of cooked lentils nutritional profile:-
- 116 calories
- 9.2g protein
- 0.38g fats
- 7.9g fibre
- 20.3g complex carbohydrates
- B vitamins
- Folate
- Iron
- Potassium
That’s an impressive nutritional profile and a healthier (and cheaper) alternative to many meat products. Most legumes (especially the fried versions) are very inexpensive, even when you go for organic.
As an alternative to lentils, you can also use dried, split peas and this curry will be just as delicious.
How To Make Lentil & Potato Curry
The best thing about this simple curry dish is the fact that it’s just that! SIMPLE! It’s also perfect for batch cooking as it lasts for days. You may also agree that a curry always tastes better the next day and beyond, due to the fact that all those delicious spices have time to infuse into the vegetables and lentils.
It’s always best to cook both your lentils and potatoes separately first before adding them to your curry (cook while you are prepping and cooking the rest of your ingredients). This ensures that you don’t end up with undercooked vegetables or lentils, both of which will most definitely spoil your curry.
Pre-cooking of these two ingredients will also drastically cut down the time it takes to make your curry. The only time you would not pre-cook anything is if you were using your slow cooker to make your curry (which is most definitely an option).
The rest of the recipe is pretty easy and requires only one large pot.
Is Lentil & Potato Curry Healthy?
Our easy lentil and potato curry recipe is 100% HEALTHY and is made from only whole plant foods in their natural state.
This curry is completely oil free as we do not use coconut cream here (check out our coconut cream curry), instead we use homemade oat milk. This is simple to make from oats, water and a high speed blender and takes only seconds. Homemade oat milk makes your curry deliciously creamy without the fats, so is also a lower calorie option.
The rest of this tasty curry’s ingredients of lentils, potatoes, green beans and curry spices are all high in nutrition. All curry spices are abundant in antioxidants, vitamins and minerals, plus are great for digestion and blood sugar to boot.
Is Curry Good For Weight Loss?
The good news is YES, curries are generally good for weight loss if they don’t have added oils and are made whole, foods plant based, like this one.
This curry is considered a fat burning superstar, due to the fact that you have lots of filling fibre from the lentils and potatoes. This means you will feel fuller for longer after you have eaten it with less need for snacking for many hours.
And, let’s not forget the fact that ALL those curry spices themselves are fantastic fat burning aids. Cinnamon, cardamon, chili, cumin, turmeric, fenugreek, ginger and black pepper fight fat on a MULTITUDE of levels.
Most of these spices have the benefits of keeping blood sugar stable, boosting metabolism, and helping to reduce stomach fat specifically.
Check out this post on how to make a homemade, weight loss spice mix to see how each spice actively helps with weight loss.
Easy Lentil & Potato Curry Recipe (No Oil) - Comfort Food!
Equipment
- Chopping board
- Large pans
- Chopping knife
Ingredients
- 250 g dried green or brown lentils Pre cooked
- 4 medium white potatoes The size of a balled fist
- 1 large white onion Finely sliced
- 200 g green beans Fresh or frozen
- ¼ cup oats Blended to a milk with 1 cup water into a milk.
- 5 cloves garlic Crushed
- 2 tbsp tomato paste
- 2 tbsp hot curry powder Or any strength you prefer.
- 1 tbsp ginger powder Or fresh ginger
- 1 tbsp paprika
- 1.5 tbsp turmeric powder
- 2-3 tsp coconut sugar
- 2 cups veggie stock
- Black pepper
Instructions
- Pour hot water onto your lentils and cook per packet instructions until fully cooked.
- In the meantime, peel and chop your potatoes into roughly 6 pieces each and get them on to boil or stem until fully soft.
- Now slice your onion finely and add to a large, non stick pan along with your garlic. Fry with splashes of hot water until almost translucent.
- Add your green beans and fry for a further 5 minutes.
- Now add your spices and dry fry for a further minute.
- Then add your oat milk, tomato paste, sugar and water and bring to a simmer. Simmer for about 10 minutes or until your beans are cooked.To make your oat milk, blend your oats in a high speed blender until smooth and creamy. Make sure they are as smooth as possible before you add to your curry.
- Add your cooked lentils and potatoes and stir gently so you don't break everything up. Add more hot water if you need to so that you have the texture you require.
- Check your spices and your sweetness and adjust to taste if need be.
- Serve with brown rice, papadums and mango chutney made from chopped fresh mango.
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We hope you enjoy this delicious curry recipe. We love bringing you our favourite plant based meals that are also simple and super easy to make with minimal ingredients.
For more weekly recipe ideas, please check out our BUSY people Weekly Meal plans.
