When I invited one of my best friends, Emma over for our weekly lunch catch-up this week, I asked her if she had any food requests. She instantly replied with “Please make me your veggie curry!” So that’s what I did.
I’d been wanting to master this recipe for a while now (and I needed someone to help me take good photos… No shame) and this was the perfect opportunity to get the tick of approval from a non-vegan (the most important tick of approval in my books!). This is by far my favourite curry recipe that I’ve created. It’s perfect for using up those vegetables that may have been lying around the house for a little too long (everyone has them, admit it) and it’s a relatively simple recipe to follow. It is however, a little more time consuming than some of my other recipes, as you need to prepare all your vegetables and let the curry cook for at least 40 minutes. In saying that, it is one of the easiest curries to make and the preparation time is so worth it.
NOTE: As the title suggests, I’m a lazy girl. I would love to make my own curry paste from scratch, and maybe one day I will. But let’s be honest, when you can buy curry paste in a jar that is made from natural ingredients and tastes incredible, why would you even try to make it from scratch?
- 1tsp refined coconut oil (refined has a minimal coconut taste, score)
- 1 medium onion
- 2 tbsp ‘Thai Gourmet’ yellow curry paste (one of the only vegan brands I’ve found from a conventional supermarket)
- 3 white potatoes
- 1 large sweet potato
- 2 large carrots
- 1 tin chickpeas (400g), drained and rinsed
- 1 tin diced tomatoes and/or chopped fresh tomatoes
- 1 tin coconut milk (full fat!)
- A big handful of green beans, ends removed and chopped in half
- As much baby spinach as desired
- Prepare all root vegetables (both potato types and carrots) by peeling and
chopping into small, even pieces, as well as the chickpeas and green beans if not already done. Finely dice the onion also.
- Melt the coconut oil in a large saucepan and then sauté onions until translucent.
- Fry off curry paste with the onions until it becomes fragrant.
- Add all root vegetables, making sure to coat in the curry paste. Fry off for 5-ish minutes.
- Add the drained chickpeas, tomatoes and coconut milk.
- Cover, bring to a boil and then reduce heat. Allow to simmer for 30-40 minutes or until the vegetables are soft and cooked through. Stir through the beans with approximately 10 minutes to go.
- Right before turning off the heat, stir through baby spinach until wilted.
- Serve with jasmine rice and vegan roti.
As Emma and I said, this recipe serves 4… Or 2 really hungry people. You can easily divide into plastic containers and freeze in individual servings for when you’re feeling too lazy to cook.
Safe to say we both suffered severe food coma’s after enjoying this meal. But it was so incredibly worth it. Trust me.