This vegan curry is the perfect recipe for batch cooking, as it freezes really well and is perfect both as a side dish or a main course. It can be eaten on it's own, or with a side of rice & tofu. Packed full of powerful, mouth tingling flavours. A very tasty healthy dish!
Equipment
- Large Pan with Lid
- Wooden Spoon
- Knife
- Chopping Board
- Serving Bowl
Ingredients
- 1 Tbsp Dried Curry Leaves (broken up)
- 2 Tsp Mustard Seeds
- 2 Tsp Ground Cumin
- 2 Tsp Ground Coriander
- 2 Tbsp Garlic Infused Olive Oil
- 1 Tbsp Fresh Ginger (grated)
- 1 Red or Green Chilli
- 3 Tbsp Fresh Chives (chopped)
- 1 Butternut Squash (approx 900g)
- 1 Red Pepper
- 1 Large Courgette
- 1 Large Carrot
- 400g Tinned Coconut Milk
- 400g Tinned Chopped Tomatoes
- 400g Tinned Chickpeas (drained & rinsed)
- 2 Tbsp Tamari
- 3 Tbsp Fresh Coriander (chopped)
Method
- Heat a large pan over a low heat
- Add all the dried spices to the pan and dry fry for 30 seconds until they start to become fragrant
- Turn the heat up to medium then mix in the garlic oil, grated ginger, chives and the chilli (finely chopped) while frying for a further 2 minutes
- Peel and deseed the squash then cut it into 1 inch chunks
- Add the squash to the pan and stir fry for 5 minutes (add a splash of water if the pan dries out)
- Cut the pepper into 1 inch chunks, and the courgette and carrot into half moons before adding them to the pan along with the coconut milk and tinned tomatoes
- Cover the pan, bring it to the boil then reduce to a simmer for 10 minutes
- Remove the lid, add the chickpeas, then leave the pan simmering for another 20 minutes until the squash has softened and the sauce has reduced (stir occasionally to prevent sticking)
- Remove the pan from the heat before stirring in the tamari, vinegar and fresh coriander
- Serve on its own or with rice & tofu - enjoy!
Print
Click to enlarge
