January has arrived and, with it, an invitation to explore new ways of eating that are more sustainable and lighter: we are talking about Veganuary, an international challenge that encourages anyone, whether they are curious or already follow a vegan lifestyle, to try a totally plant-based diet throughout the month of January. The aim is not only to reduce the use of animal products, but also to discover how varied, creative and tasty plant-based cuisine can be.

This movement, which involves thousands of people around the world every year, is a perfect opportunity to experiment with light, nutritious and flavourful dishes, discovering ingredients such as potatoes in original interpretations.

Potatoes, with their balanced nutritional profile and great versatility in the kitchen, are an ideal ingredient for vegan recipes: they are filling, go well with vegetables, legumes and herbs, and lend themselves to dishes that the whole family will enjoy.

We want to accompany you through Veganuary with an original and easy-to-make vegan recipe, perfect for a healthy and tasty winter lunch or dinner.

Curried potato soup with lentils and spinach

This recipe is a warm and comforting one-pot meal that combines the softness of potatoes with the protein-rich lentils and freshness of spinach. It is perfect for a tasty and complete vegan winter meal.

Ingredients (for 2 people)

500 g èVita Patata di Campo potatoes, washed and diced

150 g dried red lentils (or pre-cooked)

1 small onion, chopped

2 cloves of garlic, chopped

150 g fresh spinach (or black cabbage)

400 ml coconut milk or vegetable stock

1 tablespoon curry powder

½ teaspoon turmeric

1 teaspoon sweet paprika

2 tablespoons extra virgin olive oil

Salt and pepper to taste


Preparation

Heat a tablespoon of oil in a large frying pan and brown the diced potatoes for a few minutes, until they begin to soften.

In another frying pan, heat the remaining oil and fry the chopped onion and garlic until translucent. Add the curry powder, turmeric and paprika and toast the spices for 1 minute.

Add the potatoes and lentils, pour in the coconut milk or vegetable stock and cook over medium heat for 15–20 minutes, stirring occasionally, until the lentils are soft. Add water if necessary to achieve a creamy consistency.

Just before serving, stir in the spinach and cook for 2–3 minutes until wilted, stirring gently.

Season with salt and pepper, serve hot and, if you like, add a drizzle of raw oil or toasted seeds to finish the dish.

Taking part in Veganuary doesn't mean completely changing your habits, but rather opening the door to new culinary possibilities, discovering how simple ingredients such as potatoes can be transformed into dishes that are beautiful to look at and delicious to taste.

Whether you want to try this experience for a month or just a few days, bring with you a curiosity to experiment and the pleasure of cooking with natural, flavourful ingredients!