One-Pot Vegan Curry

One-pot Vegan Curry (7)

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.

One-pot Vegan Curry (9)

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:

One-pot Vegan Curry (1)

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.

One-pot Vegan Curry (2)

2.  Add the mushrooms and cook for a further 2-3 minutes.

One-pot Vegan Curry (3)

3.  Stir in the curry paste and ensure all the veg is coated.

One-pot Vegan Curry (4)

4.  Pour in the stock and coconut milk.  Bring to the boil and simmer for 10-15 minutes.

One-pot Vegan Curry (6)

5.  Tip in the chickpeas and spinach, stir and warm through.  Then season and serve with rice.

One-pot Vegan Curry (8)

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