Friday, 21 October 2016

Autumnal Dish: Spicy Potato Vegan Curry

The days are becoming shorter, the weather cooler. It's official: Autumn is here. And it's this time of year that we seek food to warms us, comfort us, and to make our hearts happy! But if you're like me, you still want to eat relatively healthily for most of your meals.

Therefore, for the October edition of the Day of Happiness retreat with the lovely My Happy Body (AKA Chloe Watts), I decided to find a comforting, healthy, delicious recipe for our guests to enjoy. After a quick Google, I found the recipe for the most gorgeous Spicy Potato Vegan Curry on the All Recipes website. Whilst cooking it I changed a few ingredients to make it my own, and needless to say we had some very happy guests (just what you want on a Day of Happiness!). The success of that meal, combined with various friends asking me for more veggie recipes, meant that I just had to share this one with you.

Original picture source from All Recipes

It is super easy, cheap, filling, and most importantly tastes amazing! So without further ado, here's what you'll need:

3 x potatoes diced & cubed
3 x sweet potatoes diced & cubed
1 x bag of frozen peas
1 x yellow onion
3 x garlic cloves
2 inches of fresh root garlic
2 x cans of chickpeas
2 x cans of chopped tomatoes
2 x cans of coconut milk (I used Coconut Merchant)
4 tsps of ground cumin
6 tsps of curry powder (strength depends on your tastebuds, but I used medium)
4 tsps turmeric
6 tsps Garam Masala
Coconut oil
Sea salt to flavour

(This set of ingredients will serve at least 6-8 people - with leftovers! - and can be easily scaled up or down to suit your needs). 

How to:

  • Peel, dice & cube your potatoes, sweet potatoes & ginger root. Peel & chop your onion & garlic cloves. 
  • Boil your potatoes & sweet potatoes for about 15 minutes. Drain & allow the steam to dry. 
  • Whilst your potatoes are boiling, melt your coconut oil in a pan (alternative oils can be used) and cook your chopped onions until they are soft & translucent. 
  • After about 5 minutes add your cumin, turmeric, curry powder, garam masala, ginger & salt.
  • After about 2 minutes add your chopped tomatoes, chickpeas, frozen peas (boil these for 5 minutes before putting in) & potatoes. 
  • Pour in the coconut milk & bring to a simmer. 
  • Simmer for 15 minutes before serving.
  • Can be served by itself, or with rice (we used wild & brown rice). 
Et voilĂ ! A delicious dish PERFECT for the Autumn!

Do let me know if you decide to give this one a go, I'd love to hear how you get on. 

Love & light,

Lucy x