I love whipping up a curry because it’s an easy way of making simple ingredients go a long way. I never really follow a recipe for my curries as I usually just make it up as I go along! I find that I do make small changes each time I make them and they seem to get better each time so I must be doing something right!
This recipe is 100% vegan but feels so comforting as it’s still rich and spicy- everything you want in a curry! I added some almond milk to add some creaminess without it being too sickly sweet but you could also use other non-dairy milk (like coconut).
I really hate wasting food and curries are an easy way of using up wilted veg. In this recipe I used broccoli, spring onion and sweet potato but you could use whatever you already have in like peppers, aubergine and spinach; the combinations are endless really!
I served mine with a bit of rice and naan bread- I cant believe I found a 2 pack of naans reduced to 8p in Tesco (of course I picked up 3 packets!).
TOP TIP
A really good tip my mum told me is to freeze fresh chili and ginger then grate them whenever you need to stop them from going mouldy/shrivelling up in the fridge. I used 1/2 a scotch bonnet for this recipe but I would suggest to use 1/4 or a milder chili as I do have a high tolerance to spicy foods!
I used chickpeas for plant protein in this recipe but lentils would also go really well.
INGREDIENTS (serves 4)
1 can chickpeas, drained
3 spring onions, chopped
5 spears of mini broccoli, chopped
5 dried apricots, chopped
1 medium sweet potato
1 tin chopped tomatoes
1 tbsp jalfrezi curry paste
1 tbsp tomato puree
1/2 tsp sugar
1/2 cup almond milk
1 frozen chili, grated
1cm frozen ginger, grated
1 tsp olive oil
Salt and pepper
Rice/naan/popadoms to serve
METHOD
- Stab the sweet potato all over with a fork sprinkle with a bit of salt. Microwave it for 4 minutes until its slightly soft
- Cube the semi cooked sweet potato and set aside
- Heat a large pan on medium heat and add the olive oil
- Add the cubed sweet potato, chopped spring onion (leaving 1 behind) and broccoli. Stirfry for a few minutes
- Grate in the chili and ginger- you might want to open your window as the chili will make you cough!
- Add the tin of chopped tomatoes, tomato puree, sugar, chickpeas and half a cup of water. Bring to the boil
- Simmer for 15 mins until thickened.
- Add the chopped dried apricots and almond milk. Simmer for a further 5 mins
- Sprinkle the 2nd chopped spring onion you left behind over curry.
- Serve with either rice, naan, popadoms or all 3! Mango chutney would also be perfect with this if you feel like pushing the boat out!
