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…
In August 2015, I was lucky enough to find out I have Coeliac disease. A disease where eating gluten (wheat, barley, oats and rye) destroys the villi in your small intestines which prohibits the absorption of nutrients. It can lead to greater health problems.
This is probably one of my favourite go to recipes when I’m not sure what to cook. It’s simple and takes me 20-25 minutes to make. It is perfect for left overs and freezes well. I love a good curry and this one is reliable at giving me a fix when I crave it. My sister loves it (she’s super fussy – not really) and hopefully you will too!
This recipe is said to serve 4 but DEFINITELY is not a generous serving size. I will usually make this just for myself and be able to get 2 meals for left overs out of it, maybe three if I’m lucky.