Curries are my go-to when I don‘t have the energy or time to think about what to make for dinner. I always have the ingredients to make a good curry with pantry staples. And if I have a few veggies to hand, they will go in too.
This particular curry was first made using some sweet potatoes that had began to go soft at the ends and were destined for the compost. I also had some leftover quick pink pickled onions (from a Mexican feast I did for NYE), a handful of radishes and a bit a coriander from of the salad-drawer's depths. It's not essential, but I will rarely make a curry if I don‘t have fresh coriander. For me, it's a bit of a must.
To lighten this version for January, I used plain vegan yogurt instead of coconut milk, which whilst it‘s a wonderful ingredient it‘s a little heavier on the fats, all be those good ones.
If you don‘t have sweet potato, butternut squash makes a great alternative Or, omit altogether and use whichever veggies you like instead.
1 large onion diced
600g jar chickpeas
4 medium sweet potatoes
4 fat garlic cloves finely grated
2 heaped tbs of grated ginger
1 tin chopped tomato
500ml vegetable stock
300ml plain vegan yogurt coconut is my favourite here
1/2 -1 mild red chilli finely chopped
Juice 1 lime
1tbs mild curry powder
1tbs ground garam masala
1 tbs white miso paste
1tsp black mustard seeds
1 tsp nigella seeds/black onion seeds(optional)
1tsp asafoetida (optional)
Stalks from a large bunch coriander finely chopped
1 tsp ground turmeric
1/2tsp ground cinnamon
1 tbs tamari sauce
For the quick pink pickled onions
1-2 thinly sliced red onions
juice 1 lemon
2 tsp sea salt
Pink pickled onions
Extra chilli slices
rice or chapattis
Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox every month!