Veggie Curry

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Who doesn’t love a warming bowl of curry for dinner? This delicious mix of chickpeas and colourful veggies is perfect for whipping up a tasty dish. This simple vegan dinner is packed full of flavour, plant protein, fibre, and those all important vitamins & minerals too! Serve with a fluffy naan and you’ve got yourself a mouthwatering mid-week meal.

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SERVES 2
PREP TIME 5 MINUTES COOKING TIME 30-40 MINUTES
DIFFICULTY EASY

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Ingredients

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For the curry:

2 sweet potatoes, chopped

2 peppers, chopped

1 large onion, chopped

1 red chilli (optional)

1 tbsp of grated ginger

2 tsp of curry powder

1 tsp of paprika

1 tsp of mustard seeds

1 can of chopped tomatoes

1 can of coconut milk

1 can of chickpeas

1 handful of spinach

For the naan:

96g self-rising flour

245g of plant-based thick yoghurt

½ tsp of salt

½ tsp of mustard seeds (optional)

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Method

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1.
Add your chopped sweet potatoes onto a baking tray with olive oil and salt. Bake for around 30 mins or until soft.

2.
Fry the onions until soft and then add the peppers, chilli, ginger, curry powder, paprika, and mustard seeds and fry for extra 2-3 min.

3.
Add the chopped tomatoes, chickpeas, coconut milk and let boil until reduced.

4.
Add a handful of spinach and wait until wilted, set aside while making the naan.

5.
Mix all the ingredients for the naan in a bowl until well combined, use your hands if needed. Separate 8 balls.

6.
Roll with a rolling pin and cook one by one in a very hot pan until golden on both sides, it should bubble up when flipping.

7.
Serve curry in a bowl with a side of naan.

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