If you've just transitioned to a plant-based diet or are just looking for some simple veggie dishes, curries are your best bet. This one-pot-wonder doesn't contain any crazy mock meats or foreign ingredients, and is a super low-cost dish that any beginner can whip up.
Serves: 6 (because we all love leftovers)
Ingredients
1 tbsp coconut oil (olive oil works too)
2 carrots
2 red onions
1/4 cup water
3 cloves of garlic
1 tomato
1 birds eye chilli (or your preferred chilli/level of spice)
1/3 cup finely chopped dates (the cheap, pitted type work perfectly well)
1 tbsp curry powder
1 tsp garam masala
1 tsp turmeric
1 tsp cumin
1 tsp ground coriander seed
2 cups vegetable stock (you can mix two tsp of powder stock with 2 cups of water also)
2 tbsp tomato paste
2 cans of chickpeas
Handful chopped coriander to serve
Method
Prepare your ingredients: dice the tomato, finely grate the carrots, mince the garlic, and finely chop the onion, dates and chilli
In a large pot, heat the coconut oil on a high heat. Then add the onion and carrot. Sweat for 5 minutes, adding the 1/4 cup of water mid-way
Now add the rest of the chopped ingredients and dry spices and fry off for 7 minutes
Add the the vegetable stock and tomato paste. Give the curry a good stir and let it simmer on a low-medium heat for 45 minutes (if you're short for time, just crank up the heat)
Add the chickpeas and leave on a medium heat for 15 more minutes
That's it! Serve with your choice of rice (I chose basmati) and papadums. Add a generous sprinkle of chopped coriander
Bob's your uncle
(For the best result, cook the curry on a low heat for 2 or more hours, however this is totally optional)
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