If you follow me on Instagram you probably saw this delicious coconutty veg curry in my Insta story and, as promised, here’s the recipe.
One of the main reasons I was so excited about moving out was to start cooking all of my own meals. I want to experiment with different recipes and prove that you can eat a really healthy, varied vegetarian diet on a student budget.
Indian food is one of the best cuisines for vegetarian cooking because curries are so flavoursome whilst really easy to make! Thus, my first proper meal in my new abode was a healthy vegetarian curry. It’s a really sweet and creamy dish (without the guilt of ordering a korma) which is great when you are a student living away from home because it is ultimate comfort food for nights when you are feeling cold and homesick!
This recipe serves four but I separated portions into tubs which can be kept in the fridge for up to three days or frozen. I used mostly frozen veg because it is more economical as a student but you can use fresh too. In fact, you can also experiment with different types of vegetables – it’s a great recipe for using up leftovers.
- 1tbsp Coconut Oil
- 1 Onion (chopped)
- 3 Cloves of Garlic (finely chopped)
- 1 Medium Sized Sweet Potato (peeled and cut into chunks) or a Really Generous Handful of Frozen Sweet Potato Chunks
- 200g Frozen Peas
- Half a Broccoli Head (cut into small florets)
- 2tsp Ground Cumin
- 2tsp Ground Turmeric
- 2tsp Mild Chilli Powder
- 2tsp Coriander Leaf
- 400g Tin of Chopped Tomatoes
- 400g Tin of Coconut Milk
- Optional: A Squirt of Tomato Puree and/or A Squirt of Tomato Ketchup
- Optional: A Meat-free Alternative such as Quorn Pieces for Added Texture and Protein!
- Put a tablespoon of coconut oil into a frying pan on a very low heat and allow to melt.
- Once fully melted, throw in the chopped onion and garlic and cook very gently for 10 minutes until soft.
- Add the sweet potato chunks, frozen peas and broccoli florets (or whatever veg you’re using) and cook for a further 3 minutes or so to allow any frozen veg to defrost slightly.
- Toss in the cumin, turmeric, chilli powder and coriander leaf and stir through. Fry for another 1-2 minutes.
- Pour in the chopped tomatoes and coconut milk and mix thoroughly allowing the stodgy coconut milk to melt. If you’ve got tomato puree and tomato ketchup, squirt a little in now.
- Bring to the boil and then simmer on a low-medium heat for 15 minutes until the sauce has thickened and the vegetables are all soft and tender. If you are using meat-free pieces: add in 10 mins before the end of cooking to allow them to cook in the sauce.
- Serve on a bed of wholegrain rice or with some naan bread. Enjoy!