The Little Vegan


Savannah // Brisbane AU // twenty-five

“We must learn empathy. We must learn to see into the eyes of an animal and feel that their life has value, because they are alive.”

"Let food be thy medicine and medicine be thy food."

Currently: studying Nutrition Science at Queensland University of Technology.

I hope you enjoy my blog.

For the Animals
For the Planet
For your Health
Green Lentils & Spinach, Potato and Kidney Bean Curry
Green Lentils:
1 cup green lentils
3 to 4 cups water
1/2 tsp tumeric
4 cardamom pods
pinch of salt
1/2 red onion thinly sliced
1/4 tsp garlic powder
1/2 tsp cumin powder
1/4 tsp chili powder or cayenne pepper
1 tbsp lemon juice
1/2 tbsp fresh coriander leaves, chopped
Bring lentils, water, cardamom and tumeric powder to the boil in medium size pot. Simmer until soft, stirring and checking water level as you go. This will can take up to 50 minutes.
When lentils are soft and water is completely absorbed, remove from heat. 
Saute onion in oil in another pot or small sauce pan. Add salt at the same time as onion and saute until slightly caramelised. Don’t let it burn! Add a splash of water as required.
Add other spices and stir through till fragrant. This won’t take long.
Remove from heat and tip into the lentils. Mix through with lemon and coriander.
I might also stir through some coconut milk next time, as this is quite a dry curry.
Spinach, Potato and Kidney Bean Curry:
1/2 red onion finely sliced
pinch of salt
1/2 tsp ginger powder
1 tsp cumin powder
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1 large potato cut into small cubes
1/2 zucchinni cut into small cubes
1 cup kidney beans
4 stalks english spinach, roughly shredded
water, as needed to prevent burning
1 tbsp lemon juice
1 small tomato, grated to pulp
Saute onion, salt and spices as above.
Add potato and zucchini and cook until potato is soft, making sure not to let it burn. (Add water in small amounts as required).
Once potato is nearly ready, stir through spinach, tomato and kidney beans. Cook until everything is soft. Adjust spices to taste.
Stir through lemon juice once ready.
These are both very mildly spiced dishes, feel free to increase levels of spice!

Green Lentils & Spinach, Potato and Kidney Bean Curry

Green Lentils:

  1. Bring lentils, water, cardamom and tumeric powder to the boil in medium size pot. Simmer until soft, stirring and checking water level as you go. This will can take up to 50 minutes.
  2. When lentils are soft and water is completely absorbed, remove from heat. 
  3. Saute onion in oil in another pot or small sauce pan. Add salt at the same time as onion and saute until slightly caramelised. Don’t let it burn! Add a splash of water as required.
  4. Add other spices and stir through till fragrant. This won’t take long.
  5. Remove from heat and tip into the lentils. Mix through with lemon and coriander.
  6. I might also stir through some coconut milk next time, as this is quite a dry curry.

Spinach, Potato and Kidney Bean Curry:

  1. Saute onion, salt and spices as above.
  2. Add potato and zucchini and cook until potato is soft, making sure not to let it burn. (Add water in small amounts as required).
  3. Once potato is nearly ready, stir through spinach, tomato and kidney beans. Cook until everything is soft. Adjust spices to taste.
  4. Stir through lemon juice once ready.

These are both very mildly spiced dishes, feel free to increase levels of spice!

1 year ago
15 notes | Reblog


Posted on September 2nd at 6:19 PM
Tagged as: vegan. curry. green lentils. recipe. plant based. potato. spinach. kidney beans. dhal. rice.
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