theplantifulchef

Plant Based Recipes

Tuesday, 13 June 2017

Weekday Curry



This has to be my favourite weekday curry of all time its so easy and quick and simple. Great if you have some leftover veggies from the night before to add in as well. Its creamy and mild with a little kick at the end, its pretty crowd pleasing. In my house i actually get requested to make this once a week so i knew i had to share the recipe. I always like to get my prep done first when I'm cooking that way the cooking has all my attention. Right lets dive into what your going to need. 

1 onion roughly chopped
3 cloves of garlic chopped
Thumb size piece of fresh ginger grated 

1 yellow or orange pepper 
1 courgette 
1 packet of mini corn 
1 small head of broccoli 
(Any left over veggies cut into small pieces, you can cut them more chunky if you wish.  I've thrown in peas, asparagus and sugar snap peas before) 

1tbs coconut oil 
2tbs korma curry 
2tbs mild curry 
1tsp turmeric 
1tbs Chinese curry powder 
1tbs parsley 
1 bay leaf 

1 vegetable stock cube 
1 can of coconut milk 
A little almond milk for thinning 

Take a frying pan over medium heat. Brown off garlic onion and ginger in a pan with a tiny amount of water add in the oil then all the spices and cook for a few minutes. Add in the courgette, broccoli and pepper and fry for a few more minutes. When it's browned a little add in the coconut milk, crumble in the vegetable stock cube and add the bay leaf. Sprinkle in the parsley and turn the heat to low/medium heat and cook for around 15minutes until the veggies are tender if it's gone a little thick add some plant milk, season add in more curry if needed for your taste and stir in your leftover veggies. Leave on the heat for a few minutes to warm them through. Serve with rice and a scoop of plant yogurt. 


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5 comments

  1. This sounds amazing, and so backed full of good foods too! Gotta love delicious AND containing good nutrition! Win/Win!

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