Since I’ve started posting photos of my vegan recipes on my Instagram feed, loads of people have been asking for me to start publishing them. I’ve been resisting it for a while because frankly, a lot of the stuff I make is just a bit made up, with the only rule being that if I can’t make it with a toddler clinging to my ankle shouting “I WANT A SNACK”, I won’t make it. This means that you’ll see a lot of what cooking purists will call “cheats” but I call “sensible”. If you’re busy but still want to create tasty, interesting, varied meals, don’t be afraid to employ a curry paste, or a ready-made pastry, or falafels that you have’t crafted yourself. It’s still cooking, people, and don’t let anyone tell you otherwise.
I also want to show how vegan food isn’t all salads and birdseed. The intention of this blog is not to push this lifestyle on anyone or preach to anyone, converted or otherwise. I just want to share some of the things we love to eat, so whether you’re interested in becoming vegan yourself, want to start adding some more plant-based meals into your diet every now and then, or are just curious about what “us lot” actually eat, you’re very welcome here.
Anyway, onto the recipe! This creamy coconut curry is so easy. It has been a weekly staple in our house for over a year now and I don’t plan on it taking a back seat anytime soon. So here it is, my very first blog post and my very first recipe!
2 medium sweet potatoes, peeled and chopped into bite-sized pieces
1 Tbsp oil (I use rapeseed or olive oil)
1 onion, chopped
1 thumb sized piece of ginger, peeled and finely chopped
1 garlic clove, peeled and finely chopped or crushed
2 Tbsp Madras Spice Paste (I use Pataks – so you may need to check your jar if using anything different to make sure you’re using the right quantity).
1 red pepper, chopped into chunks
400g tin of chick peas
400g tin full-fat coconut milk
400g tin chopped tomatoes
200g fresh or frozen spinach
Handful of fresh chopped coriander (optional)
Basmati rice (add some turmeric to your cooking water for an extra splash of colour)
Naan (we love the Morrison’s Clay Oven Bakery garlic and coriander ones – yes they’re vegan!)
Patak’s aubergine pickle (trust me this is a GAME CHANGER) and mango chutney.
- Place the sweet potato in a large pan of boiling water, bring back to the boil and cook for 5 mins, until just tender. Drain and set aside.
- Heat the oil in a large pan and add the onion, garlic, ginger and curry paste. Cook gently for 4-5 minutes until the onion has softened.
- Add the red pepper and cook for another 2 minutes.
- Add the chopped tomatoes and coconut milk, bring to the boil then simmer for 10 minutes or so, until the sauce begins to thicken.
- Add the chickpeas, spinach and the cooked sweet potato, and keep bubbling away until the spinach has wilted (or if using frozen, until it’s all broken down and heated through).
- Add the chopped coriander (if using) and serve with rice and/or naan.
Please let me know if you make this and what you think!