This is a fab spicy curry based on a Deliciously Ella recipe. Vegan, celiac and lactose free, there shouldn’t be many people that can’t eat this!! It does take a little longer than the other recipes I have done, however this can be made in advance or even in a slow cooker which is great if you have a busy day. If you make extra you can freeze for a later date.
2 x sweet potato
4 x tbsp. tomato purée
4 x tbsp. apple cider vinegar
2 x tsp turmeric
2 x tsp cumin seeds
1 x tsp cayenne pepper
1 x tbsp. oil
Salt & Pepper
2 x tins of chopped Tomatoes
1 can of coconut milk ( I try and use the light version, mainly for the fat content and also we don’t like things too creamy)
2 x courgettes, chopped in small cubes
1 x 200g bag of spinach
1 x 150g bag of mangetout, chopped in half
1 x can of chickpeas
Handful of Coriander and some to garnish
250g of brown rice
1 - Peel the sweet potato, chop into cubes and steam for approx. 15 mins.
2 – Heat the oil in a large pan, add the puree, vinegar, spices, salt & pepper and cook for about 1-2 mins.
3 – Add tin of toms, coconut milk, potatoes, mangetout and courgette, bring to the boil and simmer for about 40 mins.
4 – Rinse the rice in cold water until clear and simmer for approx. 20-25 mins.
5 – Add the chickpeas and spinach, cook for a further 15 mins. Before serving stir in and handful of chopped coriander
If you like hot food you can double up on the spices to give it a little more kick.
You can also add any other green vegetables like kale or peppers to add more nutrients to the dish.