This is a super simple, slow cook curry which is perfect for a tasty tea.
Start with a large pan and add chopped onion and carrot, chopped garlic, red chilli, ginger, cumin, garam masala, chickpeas and tomato puree, fry in a little oil of your choosing (I’ve used coconut oil) and when sauted and softened it’s time to add liquid and cook for longer. If using the same pot then continue as usual but if you are using a slow cooker transfer into the pot.
Pour over almond milk and add a spoonful of turmeric powder then cover and leave to cook on a low heat for a couple of hours. About 30 minutes before serving lift the lid and stir through chopped fresh spinach.
I’ve tucked into this curry with a side of poppadoms. Yum!
It’s Veganuary and I’m loving all the new food and drinks available at the moment! I’m actually going back to an old classic tonight and making vegan burgers with sweet potato and Aduki beans.
As I’m trying to shop with less packaging and from zero waste stores where possible I’m purchasing more dried beans and pulses and then soaking or cooking them before use. These Aduki beans are one example of products I’m getting dried. It’s really simple to bring them to a usable state and I’ve done this with approx 250g Aduki beans by popping them in the slow cooker for about 6 hours on a low heat.
The next job is to prepare the sweet potato. To make 6 burgers I chop the sweet potato into pieces about an inch or so wide and bring to the boil. Personally I am a fan of the extra nutrients and the added texture so I leave the skin on but if you prefer a smoother texture peel them too. Boil for 15 – 20 minutes and then drain off and allow to cool for a little while until you can easily handle the potatoes.
Once cool add a tablespoon of soya butter to the sweet potatoes, this will assist with the mashing. Also add your flavours. I used minced garlic, lemongrass paste and chopped spring onion to give it a Thai feel as well as a little salt and pepper. Using a potato masher crush the sweet potatoes, seasoning and onion until well mashed.
Then add the cooked or tinned beans. Stir through the mash so the beans are evenly distributed. After this form the mix into patties. I find the thinner patties cook a little better. Place into a cooking pan lined with a little oil. I’ve used coconut oil as I think it goes perfectly and then cook for 40 minutes at 200.
I’ve served these delicious homemade burgers with salad. A yummy vegan and gluten-free option ideal for keeping us healthy and well fed in January.
I’m going to make no apologies for enjoying cooking nice food, especially if it can be easy to prepare as well as delicious!
My slow cooker comes in very handy making easy and delicious happen at once. This stew is incredibly simple to make and really healthy and filling.
Add chopped sweet potato, carrot, green beans and spring onions to the slow cooker.
Flavour with chopped chilli and garlic as well as ground turmeric. Cover the vegetables with coconut milk. As I like a lighter stew I use Alpro Coconut Milk with Rice rather than coconut cream or milk in a can.
This is a great all day slow cook on a low heat, perfect for when you get home after a busy day. Coeliac and vegan friendly this kind of easy meal fits my life and diet so well.