After recently taking the dive into becoming vegetarian, I have started attempting to be more Vegan. I am constantly searching for new things to try and forever looking at the back of the packet to see whether I can have it. #VeganProblems am i right?
I have began to love educating myself about the industry and delving into making meals for myself so I know for a fact what’s in it. It’s also helping a lot with my bank balance as I am just buying everything that I am certain will last me for the whole week.
My most recent meal (that was banging I’ll have you know) was a Vegan Korma-style curry which included a mild sauce that I added my own spices to.
The sauce that I got was just from a jar – Sharwood’s Sri Lankan Coconut Curry.
As this was my first attempt at making a full vegan meal, I just needed to get an idea of the sort of sauces I can use and what spices would be required for my future creations.
Obviously when you’re making your own curry, you would only add the ingredients that you like, but this is what I included:
- Sweet Potato
There was actually no special trick to making this curry. Just put it all in a pot and cook. I bought tofu that was already in small chunks but I’m sure there’s a less expensive block version that you would just need to chop up yourself.
Peel the sweet potatoes (or keep the skin on if you want those extra vitamins and iron!) and boil them on the hob to make them a little tender because they’re not as soft as normal potatoes. Once they’re done, throw them in the pot with the tofu. Drain the chickpeas of the water that they come in* and put them in the pot too.
*Chickpea water (sometimes known as Aquafaba) is something of a spectacle in the Vegan community as it can be used for many things within cooking – for example as an alternative to egg whites. So keep that if you like.
Chop up the peppers, steering clear of the seeds, as finely as you like and add them to the mix. Next, add the chillies to give it that tiny bit of kick that is needed.
Put in a little oil and turn the heat on. Keep on the lid on the pan so everything begins to break down the flavours all infuse into one another.
Once you are happy, pour on the sauce and bring to a slow simmer so the flavours really begin to permeate.
(If you want the sauce to be a bit thinner, try adding some coconut cream.)
And voila! That’s it. Told you it was that easy!
Get yourself some rice and you’re good to go. Quick. Easy. And Vegan. What more could you want?
If you liked this post and want to see more, comment below. Alternatively, if you have any suggestions for what to make next then please don’t hesitate to let me know!