Myself and Joe use vegetable curry as our go to dinner during the week. On whatever day we make it, we make enough for four dinners and freeze it. It helps us have meat free days and we love it! I love mine poured over baked potatoes, he loves his with rice. It’s easy to make, the list looks long but it’s mostly spices. Add protein to the curry if you like.
I hope you enjoy it, Jessica Cooke
This is a basic curry template and you can add whatever protein you like to this if you don’t
want to use tofu; chicken, beef, fish, lentils. It’s perfect for leftover cooked meats as well. Make
a big batch of the sauce and freeze in portions to have a meal at the ready. It may seem like a
big list of spices but it’s worth having them in the cupboard to change up your regular dinners.
In a large pot, heat 1 tsp of coconut oil and add the shallots with a pinch of salt. Sweat on low heat until completely softened. Add the garlic and ginger and cook for another 5 minutes on medium heat.
Preheat the oven to 180°C. Chop the aubergine and sweet potato into 1 inch cubes. Toss with the olive oil, salt and pepper. Spread on a tray and bake for 30 minutes until soft and golden brown. Add the spices and fry for another 2 minutes until fragrant. Pour in the tomatoes, stock, coconut cream and 1 1⁄2 cup of water. If using coconut milk, just add 1⁄2 cup water. Simmer for 20 minutes. Check seasoning.
Cut the tofu into cubes and toss in the cornflour. Fry in a pan with the rest of the coconut oil until crispy. Stir the tofu into the sauce with the sweet potato, aubergine, spinach and the lime juice. Adjust the consistency with some water if needed. Serve topped with the fresh coriander.
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