If there’s one dish that I simply couldn’t live without, it’s curry. So, you can imagine my despair at the thought of not being able to devour a curry every now and then. I then thought to myself hey, why not make your own vegan friendly curry? So I tried and tested a few different sauces and came up with one that’s absolutely amazing, super easy to make, and keeps for up to four days in the fridge! Here’s the stuff you’re going to need and how I made it:
1 tablespoon of oil
2 good sized potatoes. I used sweet potato, but you can use whatever potatoes you like.
1 can of coconut milk/almond milk/soy milk (whichever you prefer, I used coconut)
1 tablespoon of curry powder of your choice. I used madras.
2 cloves of garlic
1/2 of a red pepper
1/2 of a yellow pepper
1/2 can of tinned tomatoes
Heat your oil in a frying pan over a medium to hot heat until sizzling.
Add your onion and garlic and sauté until soft and beginning to clear.
Add your peppers and cook for a further 5 minutes.
Add your milk, tomatoes, spices and heat through gently, stirring.
Pop in your cubed potatoes and let them cook through for about 15 minutes on a low to medium heat.
Check your potatoes, if cooked, add mushrooms and season with salt and pepper to taste.
Cook on low for another 5 minutes until mushrooms are cooked, and then serve. Enjoy!
I’ve got to admit, I am finding the change from eating whatever I wanted to being restricted hard, but then I also now have the chance to experiment with recipes and cook some delicious and good for me food! I hope you enjoy the recipe!