Easy Vegan Curry
Approx 25 mins | Serves 4
1 tin of chopped tomatoes
Half a tin of coconut milk
3 garlic cloves
2 tsp of hot chili powder
1 tsp ground cumin
2 tsp turmeric
2 tsp garam masala
1 tsp of ground coriander seeds
2 sweet pointed romano red peppers
2 red onions – can use white onions if you want but red are sweeter
1 large carrot, peeled and finely diced length ways
6 sliced button mushrooms
2 large fresh tomatoes, diced – add towards the end as tomatoes cook quickly.
Tinned sweetcorn drained and added at same time as tomatoes
More fresh coriander to serve
Heat vegetable oil in a large pan (avoid using olive oil as
it ruins the curry flavour) add 2 diced red onions along with 2 crushed garlic
cloves, heat on low, once the onions are transparent, add 2 diced sweet romano
peppers and your finely diced carrot, once starting to cook add your chopped
tomatoes along with all of your spices for the curry
Cook away for 5 minutes before adding the coconut milk and fresh coriander. The coconut milk will
appear watery and the cream will look like it has separated, just stir the milk
in the tin before adding it to the sauce, it is perfectly normal for the milk to
do this in tins. Stir the milk well with the tomato and you’ll see the sauce
looks less red and more orange.
Add your mushrooms and cook on a low heat for 5 minutes – if
you have a lid for your frying pan then use it. Check on your sauce once or
twice to make sure the onions and garlic sticking to
the bottom of the pan and burning. After 5 minutes, add your 3rd garlic clove, your
tomatoes and your sweetcorn.
Place the lid on the pan again and cook out for a final 5 minutes.
Once cooked add more fresh coriander, stir and serve!