Chickpea, Sweet Potato & Spinach Curry

Chickpea, Sweet Potato & Spinach Curry

Posted by on Sep 5, 2018 in Indian, Vegan Recipes
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Chickpea, Sweet Potato & Spinach Curry
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This curry is made with Rogan Josh curry paste and with the addition of coconut milk it makes for a very creamy and filling meal for 4-6! This recipe calls for a slow cooker, although you could just simmer it on low for an hour in a pan.
Servings Prep Time
6 people 10 minutes
Cook Time
3 hours
Servings Prep Time
6 people 10 minutes
Cook Time
3 hours
Chickpea, Sweet Potato & Spinach Curry
Print Recipe
This curry is made with Rogan Josh curry paste and with the addition of coconut milk it makes for a very creamy and filling meal for 4-6! This recipe calls for a slow cooker, although you could just simmer it on low for an hour in a pan.
Servings Prep Time
6 people 10 minutes
Cook Time
3 hours
Servings Prep Time
6 people 10 minutes
Cook Time
3 hours
Ingredients
Servings: people
Instructions
  1. Heat 2 Tbsp oil in a large pan and cook the onions with the curry paste for a few minutes until the onions start to brown. Add the chilli, sweet potato and drained chickpeas and cook for another 2-3 minutes.
  2. Add the tomatoes, mix well and bring to a boil. Taste the sauce and season with salt & black pepper accordingly.
  3. Empty the contents into a slow cooker and cook on high for ~3 hours.
  4. 20 minutes before the end, slowly stir in the coconut milk. Add the spinach one large handful at a time—it may seem like way too much spinach but it wilts down A LOT. With a handful on top, gently push it down into the curry until it's covered and there's room for more. Repeat until all 400g of spinach has been added. It only needs to be left for a few minutes before it's ready to serve.
  5. Serve with the chopped coriander on top with rice, and poppadoms with mango chutney.

Thai Massaman Curry

Posted by on Aug 25, 2018 in Oriental, Vegan Recipes
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Thai Massaman Curry
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This Massaman curry is made with coconut milk as is tradition, with peanut butter to add to the creaminess. It's so moreish it's difficult not to serve yourself a meal for 2 for 1! There's nothing complicated about this recipe; most if it is just combining everything together in a pot. I've used sweet potato, aubergine, green beans from the garden and button mushrooms, but the choice of veg is up to you! Broccoli goes very well with this recipe if you want to sub the green beans.
Servings Prep Time
4 people 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20-25 minutes
Thai Massaman Curry
Print Recipe
This Massaman curry is made with coconut milk as is tradition, with peanut butter to add to the creaminess. It's so moreish it's difficult not to serve yourself a meal for 2 for 1! There's nothing complicated about this recipe; most if it is just combining everything together in a pot. I've used sweet potato, aubergine, green beans from the garden and button mushrooms, but the choice of veg is up to you! Broccoli goes very well with this recipe if you want to sub the green beans.
Servings Prep Time
4 people 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20-25 minutes
Ingredients
Main Ingredients
Garnish
Servings: people
Instructions
  1. Cut all the vegetables ready to cook. Add the curry paste to a large pot and add a splash of coconut milk. Cook for paste for 2-3 minutes. If you're cooking your rice from raw, add to another pot and cook according to the package instructions.
  2. Add the rest of the coconut milk and soy sauce and stir together well. Add the sweet potato, aubergine, mushrooms and green beans. Simmer for 20 minutes.
  3. Microwave the rice. Add the peanut butter and sugar to the curry and mix well. Season with salt and pepper to taste.
  4. Serve over rice with crushed peanuts, coriander and lime wedges. Enjoy and come back for seconds!

Vegan Thai Red Curry and Coconut Rice

Posted by on Jul 26, 2018 in Vegan Recipes
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Vegan Thai Red Curry
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Few things beat a good Thai curry, and this one is no exception! Fresh tasting and quick to make, this recipe will serve 4 people, or 2 extremely hungry people.
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Vegan Thai Red Curry
Print Recipe
Few things beat a good Thai curry, and this one is no exception! Fresh tasting and quick to make, this recipe will serve 4 people, or 2 extremely hungry people.
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Ingredients
Curry
Coconut Rice
Servings: people
Instructions
Coconut Rice
  1. Add 1 can of coconut milk and 400ml of boiling water to a large saucepan and bring it to a boil.
  2. Add the jasmine rice, stir well and cover. Simmer on low for 12-15 minutes, stirring occasionally if necessary.
Curry
  1. Heat 1 tbsp vegetable oil in a large pan and fry the onion and ginger for 2 minutes. Add the mushrooms, broccoli, mange tout and baby corn and fry for another 2-3 minutes.
  2. Add the red curry paste, soy sauce and vinegar and continue frying for 2 minutes. Add the coconut milk and stir until it starts to boil. Reduce the heat and simmer for 5 minutes. Turn out the heat and add a large handful of spinach, mix in.
  3. Serve with the rice and sprinkle coriander, fresh chilli, red onion and sesame seeds on top.
Recipe Notes

I like mushrooms in this recipe, but it works equally well with fried tofu. Don't be afraid of subbing any of the vegetable ingredients the recipe calls for—use any type of veg you want!