Summer vegan jalfrezi

I love whipping up a curry because it’s an easy way of making simple ingredients go a long way. I never really follow a recipe for my curries as I usually just make it up as I go along! I find that I do make small changes each time I make them and they seem to get better each time so I must be doing something right!

This recipe is 100% vegan but feels so comforting as it’s still rich and spicy- everything you want in a curry! I added some almond milk to add some creaminess without it being too sickly sweet but you could also use other non-dairy milk (like coconut).

I really hate wasting food and curries are an easy way of using up wilted veg. In this recipe I used broccoli, spring onion and sweet potato but you could use whatever you already have in like peppers, aubergine and spinach; the combinations are endless really!

I served mine with a bit of rice and naan bread- I cant believe I found a 2 pack of naans reduced to 8p in Tesco (of course I picked up 3 packets!).

TOP TIP

A really good tip my mum told me is to freeze fresh chili and ginger then grate them whenever you need to stop them from going mouldy/shrivelling up in the fridge. I used 1/2 a scotch bonnet for this recipe but I would suggest to use 1/4 or a milder chili as I do have a high tolerance to spicy foods!

I used chickpeas for plant protein in this recipe but lentils would also go really well.

 

INGREDIENTS (serves 4)

1 can chickpeas, drained

3 spring onions, chopped

5 spears of mini broccoli, chopped

5 dried apricots, chopped

1 medium sweet potato

1 tin chopped tomatoes

1 tbsp jalfrezi curry paste

1 tbsp tomato puree

1/2 tsp sugar

1/2 cup almond milk

1 frozen chili, grated

1cm frozen ginger,  grated

1 tsp olive oil

Salt and pepper

Rice/naan/popadoms to serve

METHOD

1. Stab the sweet potato all over with a fork sprinkle with a bit of salt. Microwave it for 4 minutes until its slightly soft

2. Cube the semi cooked sweet potato and set aside

3. Heat a large pan on medium heat and add the olive oil

4. Add the cubed sweet potato, chopped spring onion (leaving 1 behind) and broccoli. Stirfry for a few minutes

5. Grate in the chili and ginger- you might want to open your window as the chili will make you cough!

6. Add the tin of chopped tomatoes, tomato puree, sugar, chickpeas and half a cup of water. Bring to the boil

7. Simmer for 15 mins until thickened.

8. Add the chopped dried apricots and almond milk. Simmer for a further 5 mins

9.  Sprinkle the 2nd chopped spring onion you left behind over curry.

10. Serve with either rice, naan, popadoms or all 3! Mango chutney would also be perfect with this if you feel like pushing the boat out!

Andri x

Follow:
Share:

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Follow Basil & Vogue via Email

Get the most recent recipes delivered to your inbox for free!

Privacy Policy