Easy Vegan Curry

It’s January. It’s cold. It’s tempting to order takeaway every night but it’s too soon to give up on those healthy new years resolutions. Well this recipe is perfect-warming, healthy, easy to prepare and delicious. It’s even suitable for those of us who are braving Veganuary (or full time vegans for that matter). This recipe is designed for the cooking novice and is easily adaptable, use whichever vegetables you have or like, and it tastes just as good or better the next day, so it’s great for lunchboxes. Give it a go and let me know how you find it.

Ingredients: (serves 4)

  • 1 sweet potato
  • 1/2 medium butternut squash
  • 1 small red or brown onion
  • 1/2 red pepper 1/2 yellow pepper
  • 1 clove chopped garlic
  • 1 medium chilli, chopped (optional)
  • 400ml can coconut milk
  • 1 tablespoon curry paste
  • 1 tablespoon olive oil
  1. Heat the olive oil in a large frying pan. Slice the onion and fry until softened (about 4 minutes). Add the chopped garlic and cook for a further minute.
  2. Meanwhile, peel the sweet potato and butternut squash and microwave for two or three minutes. This is optional but it makes them much easier to chop and they will cook faster. Chop into chunks of about 1 inch.
  3. Add the sweet potato, squash and curry paste to the pan and stir. Add the coconut milk and stir to combine. Add the chopped chilli if you are using it. Bring to the boil, then cover and simmer for 15 minutes.
  4. Slice the peppers then add and cook for a further 10 minutes or until all the vegetables are cooked through and soft.

Et voilá! It’s as easy as that. As I’ve said, there are lots of substitutions you can make-mushrooms, broccoli or chickpeas would all be great when added at the time I added the peppers. I used tikka masala paste but you can use whichever paste you prefer and adjust the amount depending on how spicy you like it. Serve with rice or naan bread. Bon appétit!

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