- 2/3 onion , chopped
- 1 1/3 garlic cloves , chopped
- 2cm/1¼ in piece ginger , grated
- 4 ripe tomatoes
- ½ tbsp oil
- 2/3 tsp ground cumin
- 1 1/3 tsp ground coriander
- 2/3 tsp turmeric
- pinch chilli flakes
- 2/3 tsp yeast extract (Marmite, like)
- 2 2/3 tbsp red lentils
- 4 tbsp coconut cream
- 2/3 head of broccoli , broken into small florets
- 266 2/3g can chickpeas , drained
- 66 2/3g bag baby spinach leaves
- 2/3 lemon , halved
<ferrero rocher voice> “Why Hannah, with all these vegan recipes you do spoil us.” </ferrero rocher voice> I know. I’m ace, right? I tell you what’s more ace, this stupidly good and simple vegan curry! It’s a fussy recipe in terms of ingredient ratios, but in terms of actually making it, really simple. Based on this’un. PRO TIP, cook it with a lid on, it gets spitty. PRO TIP TWO, live in a house with more than one lidded pan, then you can make decent rice at the same time as stopping the curry spitting everywhere. PRO TIP THREE: serve with yoghurt (soya if vegan is your thing) and mango chutney. Yummy.
Prep Time: 15 mins | Cook Time: 30-40 mins | Servings: 4
Nutritional Info: 199 kcal, protein 8g, carbohydrate 18g, fat 10 g, saturated fat 5g, fibre 5g, sugar 6g, salt 0.42 g. With 50g of rice (before cooking), 20g of chutney, and 15g of soya natural yoghurt, you’re looking at 463 kcal per serving.
This is the best you’re going to get in terms of ingredient pictures, because I only decided to blog it at the last minute. Almost too tired to blog for you. IMAGINE THAT.
Put the onion, garlic, ginger and tomatoes (I used tinned tomatoes, 1 tomato = roughly 100g of chopped, I reckon. But this is probably better, and juicier if you add real tomatoes. If adding chopped, chuck in a splash of water, too) in a receptacle, and hand blend. If you don’t have a blender, they’re alright chucked in as chopped, but it’s way better if you smoothie them first.
Heat oil in a large pan. Add the spices, fry for a few secs
Add purée and yeast extract. Bubble together for 2 mins,
Then add lentils and coconut cream (milk is pictured instead of cream. Was still tasty).
Cook until lentils are tender (I never leave this long enough, be more patient than me) then add the broccoli and cook for 5 minutes more.
Stir in chickpeas and spinach, heat through until spinach is wilted and chickpeas are warm
Serve, squeeze over lemon, add rice, chutney, and yoghurt.