I decided to take up the challenge of ‘Veganuary’ and have adopted a totally vegan diet for the entirety of January; so far, I’m happy to say, it’s been a fucking piece of piss.
With this curry, you can probably add just about any veg that you want; next time, I’m going to add some boiled potatoes and a little more chilli!
As you can see, I cooked it in a wok (it’s not just for Chinese food you know!) and the curry was a little more liquid based than I would have preferred, which I put down to the reduced amount of chickpeas.
Once it’s drained off (as per the tupperware box picture), it’s fantastic to keep for lunches.
Very healthy, doesn’t half make you fart though!
1 onion, chopped
2 garlic cloves, chopped
3cm ginger, grated
6 ripe tomatoes
200g of tinned chopped tomatoes
1/2 tbsp oil
1 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
Pinch of chilli flakes
1 tsp of yeast extract (Marmite)
4 tbsp lentils
6 tbsp coconut cream
1 head of broccoli, broken into small florets
400g Chickpeas, drained
200g of Butter beans or similar
100g baby spinach leaves
1 lemon, halved
1 tbsp toasted sesame seeds
1 tbsp chopped cashew nuts
- Put the onion, garlic, ginger and tomatoes in a food processor or blender and whiz to a purée.
- Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract.
- Bubble together for 2 mins, then add lentils and coconut cream.
- Cook until lentils are tender, then add the broccoli and cook for 4 mins.
- Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture.
- Serve with rice and toasted pitta bread, if you are so inclined!