Vegan Curry

This is actually a guest recipe from my lovely housemates boyfriend who has gone vegan this January! He came round for dinner last week and made this absolute delight! Even my complete meat eater boyfriend enjoyed it! Like with everything, this recipe is super easy and incredibly tasty! If you’re staying in tonight on this kinda cold Friday and want something special to eat – this is the recipe for you!

*of course if you are a total meat eater ONLY, you can 100% add some chicken/beef/lamb. Make the first thing you do to brown the meat. Set this aside while you cook the veggies and add it back in at the point you add the potatoes and carrots to the aubergine/courgette/onion mix!

Ingredients

1 large sweet potato, sliced to cm disks and quartered

4 small potatoes, quartered

4 carrots, quartered

1.5 onions, finely sliced

Spinach leaves, a handful

25g Fresh Coriander

1 tsp Cumin

1 tsp Turmeric

2 garlic cloves, grated

A thumb of ginger, finely chopped

Half a green chilli, finely chopped

1 aubergine, sliced to cm disks and quartered

1 courgette, sliced into 1 cm disks

400ml Coconut milk

125ml Coconut cream

1 Vegetable stock cube

2 tbsp curry paste

To Serve: Rice/Poppadum’s

Method

In a pan add a the onion, garlic, chilli, ginger, cumin and turmeric and heat this with a tablespoon of olive oil.

Wash all potatoes, sweet potatoes and carrots, slice them and add to a pan of water (do not peel but clean well). Par boil these (approx 5 minutes from boiling). Once the potatoes and carrots are cooked drain but save all the water in a bowl and set the pan aside (you will use this again!)

Once the onion mix is cooked in the frying pan, add the chopped courgette and aubergine and toss well. Once this is cooked, add the potatoes and carrot to this. Reduce the heat.

Add the saved water back to the original pan you boiled the veg in and let it bubble away, to reduce it down by half.

Once this has reduced add the curry paste, coconut milk and stock cube stir well and leave to reduce further. Once reduced by half add to lovely veggies in the frying pan.

Add the coconut cream to the uncooked rice with some water – simmer until cooked – add additional water if needed.

For the remaining few minutes the rice is cooking, add diced coriander and spinach leaves to the curry. 

Serve a lovely helping of curry to your gorgeous coconuty rice! 

I hope you guys enjoy this as much as I did! 

Love, A x