This week on Food Fridays with Keeper Vegan we made a really tasty vegan Indian curry using the fragrant flavours of East India. This isn’t a spicy one, but it is very flavourful, and really tasty.
TURMERIC WARNING – This recipe contains turmeric, which is delicious but will stain whatever it can get its devious yellow mitts on. No need to take special precautions; just rinse out your pan and utensils and so on after using.
For this recipe, you will need:
- 4 small/medium sweet potatoes
- 2 tomatoes
- 1 onion
- 1 cup of spinach
- 1 clove of garlic
- 1 cup of grated cauliflour
- 1 tin of chickpea (approx. 240g drained)
- 1 tbsp cumin
- 1 tbsp tumeric
- 1 tbsp ginger
- 1/3 cup fresh coriander (or 1 tbsp dried)
- 5/6 curry leaves
- dash of black pepper
Step One – Dice the sweet potatoes and then submerge in a container of salted water.
Step Two – Fill the bottom of a frying pan with water and place on a high heat. Chop your onion to your preferred shape and size, and then chop the garlic as finely as you can. Add these to the pan and stir until the onions are brown.
Step Three – Roughly chop your coriander (not applicable if your using dried). Stir in the coriander, cumin, ginger, turmeric, curry leaves and black pepper.
Step Four – Grate the cauliflower, drain the chickpeas and slice the tomatoes (sounds like a Dire Straits song – Ben) Add the chickpeas, tomatoes and sweet potatoes to the mix, and stir.
Step Five – Add enough water to just cover, and turn down to medium heat and place the lid on the pan. Leave to simmer for 30 mins or so.
Step Six – Once the sweet potato is soft and the water has reduced down (if there is any surplus water but you can see the food is done, you can always drain the excess off, no problem) you can add your spinach and cauliflower and give it a quick stir. Leave that for five minutes while you prepare to plate up.
Step Seven – Once the spinach has softened and the cauliflower has soaked up plenty of sauce, drain any excess water you need t, and then serve.
You can cook this recipe with me here.