One of my favourite ways to get more beans and veggies in my diet is through curries. I have a quick way of making it with vegan ingredients/ brands from the shop. For this example I’ll be sharing sweet potato korma, but you can switch up the veg and the type of sauce and seasoning.
Ingredients:
- olive oil or coconut oil
- garlic clove or 2
- 1 small red or white onion
- 2-3x spring onions
- 1x sweet potato
- 2 handfuls of baby tomatoes
- two large handfuls of spinach chopped
- *shop* 1x jar of ‘Meridian free from korma sauce’ (this is one that’s in shops near me that’s really nice and creamy, but there are plenty other free from sauces in stores.) I use the whole 350g jar
- coconut yoghurt alternative (I use about 3/4 of those large pots or tinned coconut milk)
- vegan cream (optional) to add more liquid
- vegan milk (soya)
- salt and pepper
- korma / curry / spices
- 1 x vegetable stock
Method:
If I’m short on time, I sometimes throw everything into a slow cooker and let it do its thing for me!
If not, I use a pan. Sometimes a bit of both does magic.
- Heat a pan with some oil
- Add garlic and onions and leave to cook/simmer together
- Add vegetables – I like to chop my sweet potato into small squares
- If you’re adding spinach, add it last
- Season with salt and pepper
- Add jar of curry sauce
- Add coconut milk/yoghurt
- Add spices (with korma I have a korma spice jar with various seasoning mixed together – these are fab)
- To dilute you can add stock (if it’s a hard cube use a small amount of hot water to dissolve) and soya milk and/or vegan cream
- You can leave it all to simmer in the pan, or transfer to a slow cooker for the veg to cook through and for the flavour to marinate further
- Serve with rice and naan 🙂
Plant Power 