Got Over My Fear and Tried A Vegan Meal

I am a meat and potatoes type gal.  Well, let’s be real – I am a meat and potatoes and chocolate chip cookie type gal.  So words like “vegetarian” and “vegan” make me scrunch up my nose like my five year old when asked to eat green beans.  But my fellow blogger friend and figure competitor Pepper ( has been writing about the merits of vegan eating so I thought I’d give it a try.  Well…I’d give one recipe a try anyway.

It was actually good!  It was Caribbean Red Bean, Spinach and Potato Curry, a vegan dish from my new cookbook 250 Best Beans, Lentils & Tofu Recipes.

I decided on this recipe because if nothing else I could always eat the potatoes.   But I discovered that it had a tasty flavor and was very filling without any meat.  Even the spinach tasted good in the mix – probably because it was put in at the very end.  If you are in the mood to try new dishes, I highly recommend this one.

Here is the recipe excerpted from 250 Best Beans, Lentils & Tofu Recipes by The Editors of Robert Rose Inc. © 2012 Robert Rose Inc. All rights reserved: May not be reprinted without publisher permission.:

Caribbean Red bean, Spinach and Potato Curry


  • 2 lbs baby new potatoes, halved (or quartered if large) (1kg)
  • Cold water
  • 1 tsp salt, divided (5 mL)
  • 2 tbsp vegetable oil (30 mL)
  • 1 onion, sliced lengthwise
  • 1/2 hot chile pepper, preferably Scotch bonnet, minced
  • 1 tbsp minced gingerroot (15 mL)
  • 1 tbsp curry powder, preferably Caribbean-style.  (See Tip) (15 mL)
  • 1 tsp ground coriander (5 mL)
  • 1/4 tsp ground allspice (1 mL)
  • 1 can (14 to 19 oz/398 to 540 mL) red kidney beans, drained and rinsed
  • 1/2 cup water or vegetable sock (125 mL)
  • 2 tbsp freshly squeezed lemon juice (30 mL)
  • 2 cups shredded fresh spinach (500 mL)

1.  In a pot, cover potatoes with cold water.  Add 1/2 tsp (2 mL) of the salt and bring to a boil over high heat.  Reduce heat and boil gently until potatoes are fork-tender, about 15 minutes.  Drain well and transfer to a large bowl; set aside.

2.  Meanwhile, in a skillet, heat oil over medium heat.  Add onion, chile pepper, ginger, curry powder, coriander, allspice and remaining salt; cook, stirring, until onion  is softened, about 3 minutes.

3.  Stir in beans until coated with spices.

Pour in water and bring to a boil, scraping up bits stuck to pan.  Reduce heat and boil gently, sitrring occasionlly, until liquid is almost evaporated, about 5 minutes.

Remove from heat and stir in lemon juice.  Season to taste with salt.

Pour over potatoes in bowl and stir in spinach just until wilted.  Serve hot or let cool.



Lisa 🙂

13 responses to “Got Over My Fear and Tried A Vegan Meal

  1. This look really good and I have everything except the spinach and lemon. Looks like I’ll be running to Trader Joe’s this afternoon!!

    P.S. – Another perk of vegetarian and vegan cooking is it usually takes the guess work out of “If I text this to my trainer, will I get a text back containing a million ‘!'” You have to try hard to dirty up a vegan recipe 🙂

  2. Yay! You have become so adventurous lately! I am so glad that you liked your first vegan meal. It looks fabulous and I will be printing it off and making it myself!
    Rocking the stage AND the kitchen? What DON’T you do well, Lady? 🙂

  3. Welcome to the “dark side” ! 😉 HAHA!!! As was said in a previous comment: “You have to try hard to dirty up a vegan recipe.” SOoooo true! That’s why I love eating (mostly) this way. Not to be gross, or give ya TMI, but a plus to eating this way is it’s….er, um….easy to get out 😉

  4. This is a great recipe! I tried it(or at least used it as a framework given what I had on hand) and will be posting on it with links back here! Thank you!

  5. Pingback: Really? Again? A picture-less recipe. | pickahling·

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