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.
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.
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.
Add the tomatoes, mix well and bring to a boil. Taste the sauce and season with salt & black pepper accordingly.
Empty the contents into a slow cooker and cook on high for ~3 hours.
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.
Serve with the chopped coriander on top with rice, and poppadoms with mango chutney.
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.
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.
basmati riceI used wholegrain basmati microwave rice, because it's easier. 2 portions per pack.
Servings: people
Instructions
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.
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.
Microwave the rice. Add the peanut butter and sugar to the curry and mix well. Season with salt and pepper to taste.
Serve over rice with crushed peanuts, coriander and lime wedges. Enjoy and come back for seconds!
These wedges and its seasoning make for an amazing combo! Crispy, spicy and full of flavour. Knock together the seasoning blend in a few minutes and sprinkle on whatever you choose.
These wedges and its seasoning make for an amazing combo! Crispy, spicy and full of flavour. Knock together the seasoning blend in a few minutes and sprinkle on whatever you choose.
Add the sweet potato wedges to a large dish or bowl and add the oil. Ensure all the pieces are coated evenly before sprinkling over the seasoning. Mix together well.
Transfer to an oven tray and bake at 220°C for 30-40 minutes, turning the wedges occasionally. Serve with ketchup.
Recipe Notes
Use this seasoning for almost anything! Sprinkle over regular fries, coat tofu with it and lightly fry or add to vegan mayo for a spicy kick.
I love these because they're so quick to make. You can pretty much use anything you want for this recipe; carrots, sweetcorn, onion, chilli, different herbs and spices.
You can get "nut cutlets" in Aldi which is where I got the inspiration from. Those are very nice and pretty cheap! This recipe is cheaper though.
I love these because they're so quick to make. You can pretty much use anything you want for this recipe; carrots, sweetcorn, onion, chilli, different herbs and spices.
You can get "nut cutlets" in Aldi which is where I got the inspiration from. Those are very nice and pretty cheap! This recipe is cheaper though.
Dry-fry the onion in a large saucepan on medium-high for around 3 minutes until slightly brown. Add 1 tbsp water at a time if it starts to stick.
Add the garlic and fry for a further 2 minutes.
Add the chopped tomatoes and bring to the boil. Add spices at this stage if you want to.
Reduce heat and add the soya mince, lentils and salt. Add a splash of water and mix thoroughly before simmering for 20 minutes with the lid on. Try not to let it stick to the pan!
While the mince is simmering, cook and drain the pasta. Save some of the starchy liquid to add to your mince if it gets too thick.
Add the basil to the mixture and taste to see if you need to add more salt or spices. I add black pepper and a handful of kale at this point. Put the lid on and cook for a further 1-2 minutes until the kale has cooked.
Serve and sprinkle some nutritional yeast over the top like you would Parmesan cheese.
Recipe Notes
These are great to chill or freeze if you want to make them in batches. Cook straight from frozen under the grill or bake for about 20 minutes on 200°C.
