Let me set the scene for you: it’s chucking it down with rain outside. The candles are lit, and I’m curled up on the sofa, wrapped in a cardigan, and sipping hot tea.
When the weather is this miserable, I crave winter comfort food. I want slow-cooked stews, nourishing soups, warming curries… The kind of food that makes me feel like I’ve been wrapped in a big blanket.
Well I’ve already posted a couple of stew and soup recipes before, but I’m so excited to finally share my favourite curry recipe with you!
I’ve been making variations of this recipe with beef for years, but it wasn’t until my Veganuary challenge at the beginning of the year that I experimented with a meat-free version.
Even though I do still sometimes make it with meat as a treat for Gary (it’s one of his favourites!), this has become my go-to version for weekday suppers.
Chickpeas are cheaper and more environmentally friendly, and because I use tinned chickpeas, it cuts down on cooking times too. No browning or slow-cooking needed, just drain the tin and chuck the chickpeas right in with the rest of it. Simple.
The whole recipe is much easier than the rather long list of ingredients would suggest. Once you’ve got the onions cooked, it’s basically just a case of sticking everything in the pot and leaving it to do its thing on the heat.
And even with the onions: it’s really just about time more than anything else. I do mine for about 20-30 minutes, but the longer you can fry them for the better, because they just get softer and sweeter as they cook! (Just make sure the heat is on low enough that they don’t burn.)
This healthy vegan curry is packed full of vegetables and flavour. It's easy to make and delicious to eat: the perfect weekday dinner (and even more delicious for lunch the next day!)
- 1 tbsp rapeseed, sunflower or vegetable oil
- 1 onion
- 2 cloves garlic (crushed)
- 2 tbsp garam masala
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 vegetable stock melting pot or cube
- 1 tin chopped tomatoes
- 1/2 tin coconut milk (I like to use light coconut milk for this recipe)
- 2 tbsp mango chutney
- 1 tin chickpeas in water (drained)
- 2 carrots
- 1 courgette
- 1 bell pepper (I use pre-sliced frozen peppers)
- 6 lumps frozen chopped spinach
- black pepper
Peel the onion, chop it in half, and then slice it into long strands. Put a casserole pot or big saucepan on a medium heat, and add the oil. Once it's hot, add the onion and fry SLOWLY for 15-20 minutes, stirring only occasionally. If they start to catch too much colour, turn down the heat. (The longer and slower they cook for, the sweeter they'll be!)
Meanwhile, cut the courgette in half lengthways, and chop it into half moons. Top and tail the carrots, slice them into disks, and then cut the disks into half moons. If you're using fresh bell peppers, core them and then slice into long thin strands.
Once the onions are soft, sweet and translucent: add the crushed garlic cloves and fry for 1 minute. Add the carrots, courgettes and peppers to the pot and fry for a further 2-3 minutes.
Put the kettle on to boil. Stir in all the spices with a generous pinch of salt, and cook together for 2 minutes. Deglaze the pan with a little boiling water, then add in the chopped tomatoes, coconut milk, mango chutney, the vegetable stock pot or crumbled stock cube, the chickpeas, and the frozen spinach.
Stir everything in well, then bring the curry up to the boil, turn the heat down low, and let it simmer for 25-30 minutes, stirring occasionally. Taste and adjust the seasoning.
Serve hot, with rice or naan bread.
Don’t skimp on the salt! Spices require salt to bring out their flavour, so don’t be afraid to add more if you need to. Just make sure you taste as you go.
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