My family members were horrified recently when I told them I was going to eat a vegan diet for one week every month. Both were concerned – my mother for my physical health and my brother for my mental health. As far as the physical side of things goes, there’s no cause for concern – I’m not a woman who ever goes hungry, and throughout the week I always had some nuts or dried fruit on hand for snacking and sustenance. As for my mental well-being…well, that’s just the same as ever, I imagine!
Having learned more about the farming industry lately, I feel like I ought to cut down on my dairy intake. Dairy cows don’t exactly get an easy time of it, and while I always buy free-range eggs this is no guarantee that the chickens are getting much quality of life (or indeed that much outdoor fun). Add to this the fact that at least once a week The Guardian runs an article stating that unless more people stop eating meat we’ll run out of food NEXT WEEK!!, and it just feels like I should be doing a bit more. Alas, the prospect of a life without cheese or milk chocolate or baking seems rather daunting, so I’m just seeing how things go with three weeks vegetarian, one week vegan.
Last week was my first attempt, and planning my meals was surprisingly easy when I realised a lot of my favourite dishes are already vegan – this curry is a prime example. It’s easy and quick, and very filling. Saving the planet never tasted so good!
One-Pot Vegan Curry
Serves 4, slightly adapted from BBC GoodFood
Ingredients:
1 tbsp oil
1 onion, chopped
1 large potato, peeled and chopped into small chunks
250g mushrooms, halved or quartered if large
4 tbsp curry paste
150ml vegetable stock
400ml can reduced fat coconut milk
100g spinach
400g tin chickpeas
Method:
1. Heat the oil in a large pan and fry the onion and potato for about 5 minutes until the potato is beginning to soften.
2. Add the mushrooms and cook for a further 2-3 minutes.
3. Stir in the curry paste and ensure all the veg is coated.
4. Pour in the stock and coconut milk. Bring to the boil and simmer for 10-15 minutes.
5. Tip in the chickpeas and spinach, stir and warm through. Then season and serve with rice.
