This is one of the first meals I made after turning vegan. It’s rich in protein and iron and super hearty. One of the things I really missed, after I was educated on the use of animal products, was a good Indian curry and I honestly wasn’t sure if I could replicate one to my standard. But here it is…
This curry is:
- and just damn good
This serves 4 people and takes 20-30 minutes to make.
- 3 cloves of garlic (crushed)
- Drizzle of olive oil
- 1 medium onion (diced)
- 1 cup of water
- 1 large heaped Tbsp of Rogan Josh Curry Paste*
- 10 medium potatoes (halved or quartered)
- 2 large handfuls of spinach
- 3 medium tomatoes (cut into eighths)
- 1 red capsicum (sliced)
- 400g of can diced tomatoes
- 400g of chickpeas
* I use Patak’s Rogan Josh Paste. Other curry flavours such as madras work well
- Pre-cook the halved potatoes until they are nearly tender. I do this in the microwave but you could boil them.
- Once the potatoes are finished, in a hot pan, drizzle olive oil and add the onion and garlic. Saute until fragrant and the onion becomes transparent
- Add the curry paste and coat the onions, constantly mixing for 2 minutes.
- Pour in 1/2 a cup of water and bring it up to a simmer.
- Add in the chickpeas and stir. Letting it sit for 2 minutes.
- Add another 1/2 cup of water and add the potatoes and canned tomatoes. Evenly stir for 2 minutes
- Mix through the fresh tomatoes as well as the capsicum and allow it to sit for 8 minutes, stirring every 1-2 minutes.
- Turn the heat on low and fold through the spinach, so it becomes wilted.
- Turn off the heat and serve the curry with rice and papadums if you desire.
Let me know what you think!
Always be yourself and eat all the plants,