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Published August 4th 2020
The perfect vegan winter warmer
As I write this, Australia is in the middle of winter and Ugg boots are firmly in place all around the country. When the temperature drops, we start to crave heartier, hotter dishes which warm us up from the inside. What better meal to make, than a curry!
This recipe has been adapted and changed over time to suit my family's tastes - and I hope it suits yours too. It is healthy, vegan, full of flavour and even my meat-eating husband asks for it every winter, which says a lot. What I enjoy about this recipe is that it doesn't take too long to make, so you can put it together on a busy work night and dinner is on the table within an hour. It looks so good, you are sure to have a sneaky taste test as it simmers in the pot...
Have a taste test - if you like it hotter, add more chilli powder!
Step 1: In a large saucepan, add the olive oil and onion and cook for 5 minutes until soft. Add the garlic, ginger, cumin, turmeric, ground coriander and chilli powder. Stir to combine and sauté for a couple of minutes until the garlic is cooked.
Step 2: Add the sweet potato, potato, carrot, drained chickpeas, tinned tomatoes, coconut milk and 1/2 cup of water. Stir to combine and bring to the boil. Simmer for 30 - 40 minutes, covered. Take the lid off and stir occasionally, as the mixture thickens.
Step 3: Remove from heat and stir in the baby spinach and cracked pepper, to your taste. If you have time, let it sit for 30 minutes for the flavours to combine and the sauce to thicken.
Step 4: Serve with boiled rice. Divide up the leftovers for lunch the next day, when the flavours are even more developed.
So what do you think? Looks easy enough, doesn't it? Once you prepare your vegetables and have everything ready to go, it is an easy and healthy recipe that you will want to make every winter - or all year round. Enjoy!
Steps 3 - 4: Finish off the curry and allow it to sit, to absorb the flavours