When you want a healthy, cheap dinner, this easy vegan curry recipe is the one. Batch cook this one because it freezes really well.
Ingreadient
- 1 tbsp vegetable oil
- 1 onion, roughly chopped
- 4 garlic cloves, finely chopped
- thumb-sized piece fresh root ginger, peeled and grated
- 1 tsp garam masala
- ½ tsp cumin
- ½ tsp turmeric
- 1 fresh red chilli, roughly chopped
- 2 x 400g tins chopped tomatoes
- 400g tin coconut milk
- ½ butternut squash, seeds removed, chopped into 2cm/½in pieces
- 400g tin chickpeas
- fresh coriander leaves
- 150g/5oz basmati rice
- salt
Direction
- Heat the oil in a large saucepan, add the onions, garlic and ginger and fry over a medium heat for 5 minutes. Add the garam masala, fresh red chilli, cumin and turmeric and cook until the onions have softened.
- Pour in the tomatoes and coconut milk, bring to a boil then add pumpkin and chickpeas. Reduce the heat, cover with a lid and simmer for 30–40 minutes. Check occasionally and add water if needed.
- After 30 minutes, remove the lid and cook for another 15 minutes until the sauce has thickened.
- Place the rice in a large bowl and cover with water, carefully discard the water and repeat until the water runs clear.
- Place the rice in a saucepan and add 500ml/18fl oz water, season with salt and bring to the boil. Reduce the heat to its lowest setting, cover with a lid and cook for 10 minutes. Remove the rice from the heat and leave to stand with the lid on for a further 10 minutes.
- Serve the curry with rice and a sprinkling of fresh coriander.