Sweet potato and coconut vegetable curry – and Veganuary!

Hello again! Happy Veganuary! I can’t quite believe that it’s been nearly 3 years since my last blog post! It’s been quite a busy time, we’ve had a house move, my step daughter now lives with us, I have a nearly two year old toddler, and a bump due to be born in exactly one month! So blogging has taken a bit of a back seat!

However, as it’s Veganuary, I’ve been making an effort to post our vegan meals on my Facebook to show people how easy it is to be vegan. I posted about a curry I’d made yesterday, asking if anyone would be interested in the recipe – and I was really surprised by the positive response! I had it all written out to post, when my husband made the very good suggestion of making it into a blog post! I thought that this way, if anyone is genuinely interested in giving it a try, it will be far easier to save the recipe for future use, and easier for me to edit it if I ever need to!

It’s a bit of a rough recipe, as I didn’t intend to blog about it, so didn’t write things down as I went like I normally would. However, I’ve made this meal so many times I know by now what goes into it!

I hope this recipe works as well for you as it does for me! Be sure to let me know if you give it a try!

Happy Veganuary!

Sweet potato and coconut vegetable curry

By Pixie Produce Published: January 10, 2019

  • Yield: 6-8 Servings

Hello again! Happy Veganuary! I can't quite believe that it's been nearly 3 years since my last blog post! It's been quite a busy …

Ingredients

Instructions

  1. This is a bit of a throw-together recipe, I think it changes slightly every time I make it! I start off by sauteing 2-3 medium onions in a little oil, once they start to go translucent I add the curry paste. I use Pataks balti paste, but use whichever you enjoy! Around 3-4 heaped tbs. Then I add in my harder veg - roughly 5 medium carrots, 2-3 medium sweet potatoes, and 2-3 medium potatoes - and sliced garlic, and stir it around in the oil for a few minutes.
  2. I then add about 2-3 tbs tomato paste, a tin of chopped tomatoes and a carton of tomato passata - I also fill the empty tin and carton with water to add to the pot, in order to get every drop of tomato out, and to add more liquid to the pot. I add around 2-3 handfuls of red lentils (maybe 1/4 - 1/2 cup?) To the pot, and make sure that the liquid covers the veg and lentils. Bring to a simmer.
  3. If you enjoy coconut, add a tin of coconut milk, and/or a packet of coconut cream (little solid blocks of coconut cream. I ALWAYS add coconut to a curry!). If using a tin of coconut milk as opposed to the solid blocks, you might need to add less water.
  4. After about 10 minutes simmering, if I want to use softer veg (like peppers, courgette, cauliflower, etc) then I'll add that in now. This time I left it simple with just the root veg! It's a very flexible recipe though so you can add just about anything!
  5. If I'm planning on adding more protein (there's already protein in the veg and lentils) then I'll get that going whilst it simmers. In this recipe I fried some Oumph! (A soya protein), but any mock meat works well! Fried mock dock (in a tin in health food shops and Asian supermarkets) is a favourite, or Tesco's vegan chicken style chunks (available in their 3 for £4 offer! An absolute bargain, plus their mini sausage rolls, vegan nuggets, and lots of other things are in this offer too). Just fry/bake until browned and add in to the pot. Ideally add it towards the start/halfway through cooking, so it has time to absorb the flavours of the curry. I have chucked it in at the end though and it works just as well! Chickpeas are also good in this.
  6. Once the veg has softened, I like to add a few tbs of curry powder. I find it lifts the flavour a bit and I prefer it to adding it at the start with the paste! I use a balti or mild curry powder, but use whatever you have to hand. A little coriander and cumin powder works too (I often add that as well! We like a lot of flavour!).
  7. You'll know when it's cooked when the veg is soft, and the sauce has thickened. The lentils should dissolve into the sauce and thicken it up beautifully. We like a fairly thick curry, but if you prefer a looser sauce add a little more coconut milk or water.
  8. I think that's about it! I always serve it with rice (which I cook 1 part rice to 2 parts water, when the rice is nearly cooked - with very little water left - I turn off the heat and pop the lid on and let it steam. Saves draining the rice and makes my life easier!) But it's also good with chips too!
  9. If anyone has any questions, please feel free to ask! Hopefully it works out for anyone who tries it! Let me know if you do! Oh, and this recipe will make about 6-8 good sized portions. If you're not cooking for a family or don't want to eat curry for days, feel free to cut it down! However, it freezes well!

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