Here I share my favourite vegan recipes that are not only delicious, but they are vibrant, wholesome and designed to nourish you from the inside out with vegan and vegan curious followers.
The seasons are definitely changing and with the longer nights, shorter light hours and cooler weather, comes a shift in eating habits. While I still do enjoy a colourful vegetable packed quinoa salad or a crunchy kale salad, the evenings have me craving warming bowls of stews or curries. Both are a great way to pack in lots of vegetables in promises of a hearty and comforting dish. They’re also great for persuading non-vegans of the joys, richness and vibrancy of plant-based foods – it’s not all cold salads and hummus.
Eating seasonally is the best way to enjoy what nature has to offer and many food writers and bloggers share the importance of eating with the seasons. It’s a good way to allow your body to adapt to the changing climate and nourish your being with what it really needs. That said, I’m a true advocate of listening to your body – so if your body wants hummus, then hummus it shall be. Especially when it’s my Smoked Red Pepper and Walnut Hummus…
But when my body says ‘warm me up from the inside’ this is my new go-to dinner. It comes together in about 30 minutes, so is a perfect mid-week meal after a long day at work or a simple dinner to offer guests. It packs a lot of flavour thanks to the ginger, garlic and curry powder while the coconut milk adds a creamy coolness to the heat balanced out with a zappy squeeze of lime juice. Packed with vegetables, lentils and potatoes, my New Potato, Red Lentil and Coconut Curry is a real powerhouse of a bowl, served over brown rice and a sprinkling of toasted cashews… this bowl will you have glowing in no time at all.
You’ll notice that I’ve used coconut milk powder which I am really loving as it lets you control the creaminess of the coconut milk in any given dish i.e. less powder for a drinking coconut milk and more for a thick coconut cream. I’ve kept it not too rich here, but feel free to substitute the coconut milk powder and stock for a 400ml tin of full-fat coconut milk with a crumbling of stock or bouillon powder for savouriness.
I hope you like this New Potato, Red Lentil and Coconut Curry as much as I do. It certainly rivals any take-out I’ve had!
The perfect mid-week curry packed full of flavour with creamy lentils, new potatoes and spinach.
Curries and stews always taste better the next day, so make extra to enjoy for lunch or dinner over the coming days. The flavours become more intense and you’ll thank yourself for it. If you make my New Potato, Red Lentil and Coconut Curry, I would love to see. Please tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy.
With curry love x
Mmmm….gorgeous your New Potato and Veggie curry looks lovely and hope you enjoyed celebrating National Curry Week this week! I love curry and you are certainly right that curries are such s good way to try out new veggies and I am definitely going to try and cook this dish using your fab recipe!!xxxx
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