Vegan Cooking #7

november 17, 2017

Lately I've gotten some requests do share more recipes and food I eat. Also my friend wants to know how I cook my curry, which I shared on my Instagram last week, so here is the recipe for it. Not sure how to call it, so let's just go with the colour and name it a Yellow Curry. It's filled with turmeric, curry powder, coconut milk and lots of veggies.  

This curry is vegan, anti-inflammatory, creamy, comforting and so yum.

You will need:

- half a small onion
- 4 - 5 potatoes,
- one carrot,
- handful of peas,
- handful of chickpeas,
- cauliflower,
- broccoli,
- a can of coconut milk,
- some tomato sauce (about 5 tbsp).


- 1 tsp of turmeric,
- 2 tsp of curry powder,
- half a tsp of garam masala (optional),
- half a tsp of cumin,
- salt, black pepper and cayene pepper to taste.

1. Saute the onion. Lower the heat an add in curry powder, turmeric, garam massala, cumin. Mix together with onion and then add tomato sauce. Let is simmer for a few minutes.

2. Add peeled and cubed potatoes, carrot and peas. I like to turn on the heat when adding them and then mix them quite often so the spices don't burn. After a couple of minutes doing that I add in coconut milk. And perhaps some water if the veggies aren't covered with the milk. Add some salt and black pepper. Cook for about 20-25 minutes on low heat.

3. When potatoes are cooked, or almost cooked, add in chickpeas, cauliflower and broccoli. I used about half of cauliflower and broccoli that are on the photos. Cook for about 5-10 minutes more.

4. Taste and add more seasoning if needed. I usually serve with rice but sometimes I also add some quinoa. Enjoy!

Happy cooking!


Jana xx

* If you're not used to the taste of curry or turmeric, use less. You can always add more.
* If you're using cooked peas you can add them in later, the same time as cooked chickpeas.

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