Simple Vegan Curry
Spice up your life
“You have to taste a culture to understand it” is what they say & after my all my travels so far this year I could not agree more. It doesn’t matter where you go in the world, the food plays a huge part in telling a story.
One of my absolute fav things about India was the food! & lucky for me, apparently over 30% of Indians are vegetarian. Eating vegan was a breeze – just hold back on the cream and the ghee.
From my observations (or just pure nosiness I guess peering over at people cooking where I could), I couldn’t help but feel inspired when I saw how resourceful people were with their food. I was literally eating meals made from a handful of ingredients & if you follow my blog you will know I am a ‘less is more’ kinda girl (when it comes to ingredients obviously).
The great thing about this recipe is you can use any veg you want, I went for the cauliflower because 1. they used it a lot in India & 2. it is super filling.
All you really need for this recipe is some veggies, garlic, tinned tomatoes (or fresh I guess) & some spices. I made a huge pot of this curry & took it in for my lunches for the week, it lasted around 5 days in the fridge & is a seriously cheap eat! Enjoy! Jess xx
PS – If you haven’t had a chance to check out my latest India vlog check it out here!
- 2 cans tinned chopped tomato
- 3 large carrots chopped (or any other veg such as mushrooms)
- 1 can of sweetcorn & 1 can of peas (or 2 cups of mixed frozen veg or other canned/chopped veg)
- 1 large red onion (chopped)
- 3 gloves of garlic (minced)
- 1 large cauliflower (or 2 small)
- 1 tbsp. masala powder
- 2 tbsp. curry powder
- 1 tbsp. turmeric
- 1 tsp. chili powder (optional)
- 2 tbsp. coconut oil
- Chop the cauliflower into florets and boil for around 10 minutes
- In a seperate large pan/pot, saute the onion, garlic & chopped carrots in the coconut oil until the onion browns and the carrots become soft
- Pour in the tins of chopped tomato, add the spices with the sweetcorn/peas & cauliflower
- Simmer for around 20 minutes, stirring occasionally before serving - enjoy!
- Add water & stock if you want a thinner curry.
- To thicken it up add flour.