Vegan Curry

This vegan curry is made with sweet potato and other veggies simmered in blend of coconut milk and spices. A superhit dish on our celebrations this summer.

Ingredients:

·         2-3 tbsp extra virgin olive oil

·         1 tbsp ginger, finely cut

·         1 tbsp garlic, crushed

·         1 medium white onion

·         2 tbsp medium curry powder

·         1 tsp ground coriander

·         1 tsp ground cumin

·         1 tsp ground turmeric

·         ½- 1 tsp cayenne pepper

·         2 medium sweet potatoes (600g), peeled and cubed

·         ½ butternut squash, peeled and cubed

·         ¼ cup/65g tomato paste

·         1 can chopped tomatoes or equivalent fresh tomatoes

·         250ml vegetable stock

·         400ml coconut milk (full fat)

·         2 cups/180g cauliflower florets

·         3 small courgettes, sliced

100 grms mangetout, trimmed and halved

·         3 cups/90g baby spinach

·         basmati rice or focaccia

 Directions:

1.      Add the olive oil to a pot along with the finely cut ginger, crushed garlic, chopped onions, curry powder, ground coriander, ground cumin, ground turmeric and cayenne pepper. Sauté onions until they are softened.

2.      Add in the cubed sweet potatoes and pumpkin, tomato paste, tomatoes, vegetable stock and coconut milk.

3.       Simmer until the sweet potatoes and pumpkin cubes  soften.

4.      Add cauliflower florets and sliced courgettes and mangetouts and cook until soft.

5.      Add spinach until wilted.

6.      Serve with rice, focaccia or bread of your choice.

7.      Leftovers keep for 3-4 days in the fridge.

 Serves 4-6