Original vegan

Today’s Vegan Mofo is all about meals that are vegan without even trying to be and I personally love curries for this type of food. So many have a coconut or tomato base and then it’s just a case of adding your veggies and flavours. This is one of my favourite veggie curries 🙂

Sweet potato, chick pea and spinach curry

1 tsp olive oil
1 sweet potato, cubed
1/2 onion, diced
2 tbsp tikka masala paste
1 tsp fresh ginger, grated
1 tin chopped tomatoes
1/4 cup coconut cream
1/2 tin chick peas, drained
100ml water
60g spinach

Heat oil in a pan and add the onion and curry paste, sauté until softened. Add the ginger, sweet potato, chick peas, tinned tomatoes and water. Stir to combine and bring to the boil. Reduce heat, cover and simmer for 10-15 minutes. Remove lid and continue to simmer for another 10-15 minutes, when the sauce will have thickened and the sweet potato will have softened. Mix in the coconut cream and finally add the spinach. Cook until wilted. Plate up and serve! This is really nice with rice, poppadoms and chutney.

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