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Easy Irish Curry Stew Recipe

a bowl full of irish curry stew - This homemade Easy Vegan Irish Stew recipe is a dish that’s not only hearty and wholesome but also bursting with flavors that dance on your taste buds. Picture this: A steaming bowl of rich, aromatic hearty smooth curry sauce stew, vibrant with colors, adorned with tender chunks of potatoes, carrots, and bell peppers, all mingling in a velvety spicy curry sauce that’s both creamy and tangy. We're talking meaty texture, perfect for a cold day, vegetarian stew! 
This homemade Easy Vegan Irish Stew recipe is a dish that’s not only hearty and wholesome but also bursting with flavors that dance on your taste buds.
Picture this: A steaming bowl of rich, aromatic hearty smooth curry sauce stew, vibrant with colors, adorned with tender chunks of potatoes, carrots, and bell peppers, all mingling in a velvety spicy curry sauce that’s both creamy and tangy. We're talking meaty texture, perfect for a cold day, vegetarian stew! 
Simone - Munchyesta.com
Prep Time 10 minutes
Cook Time 35 minutes
Serving Size 4 - 6 people

Ingredients

Irish curry recipe Ingredients:

  • 1 cup (200g) 200g green or brown lentils, rinsed and drained
  • 2 tablespoons olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 carrot diced
  • 1 bell pepper diced
  • 2 large potatoes peeled and diced
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 can (14 oz/400g) Diced Tomatoes
  • 1 can (14 oz/400g) chickpeas drained and rinsed
  • 2 cups (480ml) vegetable broth
  • 1/2 teaspoon Salt
  • 1/4 teaspoon pepper
  • Fresh cilantro or parsley for garnish
  • Optional 1 cup curry sauce - add if you like extra sauce

Instructions

Stovetop Instructions:

  • Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté for 2-3 minutes until fragrant.
  • Add the carrot, bell pepper, and potatoes. Cook for another 5 minutes, stirring occasionally.
  • Stir in the curry powder, cumin, paprika, and turmeric. Cook for 1-2 minutes until the spices are fragrant.
  • Add the lentils, diced tomatoes, chickpeas, and vegetable broth. Stir well and bring to a boil.
  • Reduce the heat to low, cover, and simmer for about 25-30 minutes or until the lentils and vegetables are tender. Season with salt and pepper to taste.
  • Serve hot, garnished with fresh cilantro or parsley.

Crockpot vegetable curry

    Crockpot Instructions:

    • In a pan, heat olive oil and sauté the onion and garlic until fragrant.
    • Transfer the sautéed onion and garlic to the crockpot. Add in all the remaining ingredients (except for the garnish).
    • Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the lentils and vegetables are tender.
    • Season with salt and pepper to taste and garnish with fresh cilantro or parsley before serving.

    Instant pot curry recipe

      Instant Pot Instructions:

      • Turn on the Instant Pot and select the sauté function. Heat olive oil and sauté the onion and garlic until fragrant.
      • Add in the carrot, bell pepper, and potatoes. Sauté for an additional 3-4 minutes.
      • Stir in the curry powder, cumin, paprika, and turmeric. Cook for another 1-2 minutes.
      • Add the lentils, diced tomatoes, chickpeas, and vegetable broth. Stir well.
      • Close the Instant Pot lid and set it to manual high pressure for 8 minutes. Make sure the steam release valve is sealed.
      • Once done, allow natural pressure release for 10 minutes, then manually release any remaining pressure.
      • Season with salt and pepper to taste and garnish with fresh cilantro or parsley.
      • Enjoy your delicious Vegetarian Irish Curry!

      Notes

      Curry sauce recipe 

      Here's a quick and easy curry sauce recipe that you can use as a base to make various curries. It’s great for meal prep, and I like to keep a bottle of this delicious coconut curry sauce ready made in my refrigerator. It’s also a great sauce for freezing. These measurements are approximate, so feel free to adjust the seasonings to your taste:

      Basic curry sauce Ingredients:

      • 1 cup (240ml) coconut milk
      • 1 cup (240ml) vegetable broth
      • 2 tablespoons (30g) curry powder (adjust to your preferred spice level)
      • 2 tablespoons (30g) tomato paste
      • 1 tablespoon (15g) olive oil or coconut oil
      • 1 small onion, finely chopped
      • 2 cloves garlic, minced
      • 1 teaspoon (5g) ginger, grated or minced
      • 1 teaspoon (5g) sugar (optional, to balance flavors)
      • 1/2 teaspoon Salt 
      • 1/4 teaspoon pepper 

      Quick curry sauce Instructions: 

      1. Heat the oil in a saucepan over medium heat. Add the chopped onions and sauté for 2-3 minutes until they become translucent.
      2. Add the minced garlic and ginger. Sauté for another 1-2 minutes until fragrant.
      3. Stir in the curry powder and cook for about a minute, allowing the spices to bloom and release their flavors.
      4. Add the tomato paste and stir well to combine with the spices and onions. Cook for an additional 2 minutes to remove the raw taste of the tomato paste.
      5. Pour in the coconut milk and vegetable broth, stirring to create a smooth sauce. If you want a thicker sauce, you can use less broth.
      6. Add sugar, salt, and pepper to taste. The sugar is optional but can help balance the flavors.
      7. Bring the sauce to a gentle simmer and let it cook for 5-7 minutes, allowing it to thicken and flavors to meld. Stir occasionally.
      8. Taste the sauce and adjust the seasonings as needed. If you prefer a spicier sauce, you can add more curry powder or a pinch of red pepper flakes.
      9. Your quick and easy curry sauce is ready! You can use it as a base for various curry dishes by adding cooked vegetables, legumes, tofu, or your protein of choice.
      This versatile curry sauce can be customized to suit your preferences, making it a great shortcut to creating delicious curries in a hurry.