Recently a few of my friends asked me how to make this super quick, super easy vegan curry that I make all the time. I make it all the time because it’s cheap, healthy, yummy, and yields 4 portions at a time. I thought i’d share it on here, because it’s great if you’re low on funds but still want to eat healthily (i.e for students, or people in temp work like me).
You will need;
8 spring onions
1 can chickpeas
1 can chopped tomatoes
1/2 can coconut milk
250g chestnut mushrooms
tsp garam masala
tsp powdered ginger
2 cloves garlic
Step 1. There really aren’t many steps to this. First, I prep the veggies. I chop the courgettes, spring onions, and mushrooms up fine, and put them in a frying pan with a little oil. I then chop the garlic up very finely and add it to the veggie mix. Fry till soft and slightly golden
Step 2. When the veggies are soft, I add all of the spices. Stir for another couple of minutes.
Step 3. I then add the chopped tomatoes and the chickpeas. After stirring for a little bit, I add the coconut milk. I usually use half fat coconut milk, but feel free to use normal coconut milk!
Step 4. I let this mixture simmer for about 5-7 minutes, stirring regularly.
Step 5. I then add the spinach in a handful at a time. I let it wilt and stir it into the mixture slowly. Keep going until the spinach is all wilted and well mixed into the curry. Cook for another couple of minutes, then take off the heat and let cool.
And voilà! The curry is done! I like to sprinkle it with yeast flakes, brings out a nice flavour (and it’s a great cheese substitute).