Recipe
It's Impossible to Mess Up This Veggie-Packed Vegan Curry
It's coming to the end of November, and for anyone who's pledged to go veggie, food inspiration might be starting to wear thin. That's where this vegan curry recipe steps in. It's simple to make, packed with healthy ingredients, and is huge on flavor. Even if your Veggie Pledge goes at the end of November, you'll certainly want this recipe to stay.
Foolproof Vegan Curry
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Servings: 4
Ingredients
- 1 large sweet potato
- 1 large carrot
- 1 large parsnip
- 6 cloves garlic
- 400 gram tin chickpeas - drained and rinsed
- 200 gram bag spinach
- 1 teaspoon turmeric
- 15 halved cardamom pods - or just use the seeds
- 2 teaspoons heaped cornflour
- 1 vegetable stock cube crumbled
- 1 small onion chopped finely optional
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The great thing about this vegan curry is its versatility. Substitute whichever vegetables you like, and it'll turn out equally tasty. If you want more of a kick to it, try stirring in some chilli flakes or finely diced fresh chili. This also freezes really well, so if you want something healthy you can reheat in a hurry, try making this vegan curry in bulk, and then microwaving a portion when you're in a rush.
#SpoonTip: If you've got a legume allergy, and/or can't eat chickpeas, try using a drained tin of mixed beans instead. Plenty of protein, and still vegan.