Curry Potato and Lentil Wellington
Prep:
15 mins
Cook:
35 mins
Total :
55 mins
Servings:
6 servings
No items found.
Ingredients
- 2 puff pastry ready rolled sheets
- 2 plantains
- 3 medium potatoes
- 2 cans brown lentils
- 1 1/2 c chopped cabbage
- 3 celery sticks chopped
- 1 cup breadcrumbs
- 2 springs thyme
- 1 1/2 tbs grated ginger
- 1 scotch bonnet
- 1 tbs paprika
- 1/2 tsp smoked paprika
- 3 tbs curry powder
- 1 tsp salt
Instructions
- Pre heat oven to 180C
- Roast the plantain in oven for 30-40 minutes until cooked
- Peel, boil, & mash the potatoes
- In a pan, sauté ginger, scotch bonnet, thyme, celery & cabbage
- Add in your spices and mix together
- Add in cooked brown lentils & potatoes
- Add 2-3 tbs flax meal, breadcrumbs and mix together. cook until it becomes a thick consistency
- Lay out both the ready roll puff pastry on a pan and press the two together.
- Add a layer of lentil potato mixture to the middle of the pastry dough
- Put the cooked plantains on top & then create a Wellington shape over the plantains with the remaining lentil potato mix
- Wrap pastry dough over top
- Make slits in the top of the dough (or any design you like!)
- Cut off any excess dough & brush the top with oil or melted vegan butter
- Bake at 200C for 30-35 minutes until golden brown
- Let cool for 5-10 minutes before you cut into it
- Say a prayer of gratitude, serve with love, & eat with joy!
Curry Potato and Lentil Wellington
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Reviews
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6 days ago
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About Radhi
Radhi Devlukia is a New York Times Bestselling Author, Podcast Host, plant-based cook and co-founder of the adaptogenic tea brand, Juni. With her background as a dietitian and nutritionist and her studies in Ayurveda, Radhi shares everything from her recipes, health tips, wellness videos, natural skincare and beauty and how to live a conscious lifestyle.