Spice up your life

“You have to taste a culture to understand it” is what they say & after my all my travels so far this year I could not agree more. It doesn’t matter where you go in the world, the food plays a huge part in telling a story.

One of my absolute fav things about India was the food! & lucky for me, apparently over 30% of Indians are vegetarian. Eating vegan was a breeze – just hold back on the cream and the ghee.

From my observations (or just pure nosiness I guess peering over at people cooking where I could), I couldn’t help but feel inspired when I saw how resourceful people were with their food. I was literally eating meals made from a handful of ingredients & if you follow my blog you will know I am a ‘less is more’ kinda girl (when it comes to ingredients obviously).

my simple vegan curry

The great thing about this recipe is you can use any veg you want, I went for the cauliflower because 1. they used it a lot in India & 2. it is super filling.

All you really need for this recipe is some veggies, garlic, tinned tomatoes (or fresh I guess) & some spices. I made a huge pot of this curry & took it in for my lunches for the week, it lasted around 5 days in the fridge & is a seriously cheap eat! Enjoy! Jess xx

PS – If you haven’t had a chance to check out my latest India vlog check it out here!

Simple Vegan Curry
Serves 4
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Total Time
25 min
Total Time
25 min
Ingredients
  1. 2 cans tinned chopped tomato
  2. 3 large carrots chopped (or any other veg such as mushrooms)
  3. 1 can of sweetcorn & 1 can of peas (or 2 cups of mixed frozen veg or other canned/chopped veg)
  4. 1 large red onion (chopped)
  5. 3 gloves of garlic (minced)
  6. 1 large cauliflower (or 2 small)
  7. 1 tbsp. masala powder
  8. 2 tbsp. curry powder
  9. 1 tbsp. turmeric
  10. 1 tsp. chili powder (optional)
  11. 2 tbsp. coconut oil
Instructions
  1. Chop the cauliflower into florets and boil for around 10 minutes
  2. In a seperate large pan/pot, saute the onion, garlic & chopped carrots in the coconut oil until the onion browns and the carrots become soft
  3. Pour in the tins of chopped tomato, add the spices with the sweetcorn/peas & cauliflower
  4. Simmer for around 20 minutes, stirring occasionally before serving - enjoy!
Notes
  1. Add water & stock if you want a thinner curry.
  2. To thicken it up add flour.
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