Trying out a new vegan diet? Follow these simple steps to an easy vegan meal and serve up a treat to your vegan friends and family. Pair with cauliflower rice, poppadoms or vegan naan for a dinner that’s full of flavour and packed with goodness.
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Serves: 6
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Difficulty: Easy
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Prep Time:
15 mins -
Cook Time: 45 mins
Got vegan guests coming round for dinner? Throw together this deliciously easy vegan curry for a tasty treat. Perfect for friendly feasts or a mid-week dinner – simply stow away any extra portions in the freezer for a rainy day!
What you'll need
1x onion, chopped
1x pepper, chopped
400g of spinach
2x sweet potatoes, peeled and chopped
400g passata
1x fresh tomato, chopped
2 tsp extra virgin oil
½ tsp mustard seeds
½ tsp cumin seeds
5 tsp curry powder
3 tsp red chilli powder
Salt and pepper, to taste
1 tsp lemon juice
Fresh coriander leaves, chopped
Method
- Heat the oil in a pan and add the mustard seeds and cumin seeds.
- After a few minutes, add the chopped onion and pepper and let them cook away for 10 minutes on a medium heat.
- Then add the sweet potato and the rest of the herbs, spices and seasonings (dried coriander, curry powder, chilli powder, salt and ground pepper).
- Drain and add the chickpeas to cook for 5 minutes.
- Pour in the passata and add the chopped tomato with some water and bring to the boil.
- Reduce the heat to a simmer, then cover and cook for 10-15 minutes.
- Remove the lid and cook for another 15-20 minutes, or until the sweet potato is cooked through and your curry sauce has thickened.
- Stir in the coconut milk and cook for a couple of minutes before adding the spinach and cooking until wilted.
- Turn off the heat and add the lemon juice, garnishing with some chopped fresh coriander.
Head to your local SPAR and pick up the ingredients you need for our tasty vegan curry recipe. For more vegan foodie inspiration, sign up to our E-newsletter.