Put your slow cooker to work on Friday night takeaway night and make a delicious vegan curry in it. It only takes 5 minutes to prepare, so with a bit of forward planning it can be easier than calling for a curry to be delivered.
This is a super creamy curry, thanks to the sweet potato, chickpeas and coconut milk, but without the high fat content of regular creamy curries. Dave is usually the curry master in our house, but he is allergic to chickpeas (even the smell), so he never makes curry with them. You know when sometimes sandwiches and salads just don’t cut it for lunch, I put this on at breakfast time and it’s ready by lunch.
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Happy April Fools Day everyone! I have fallen for so many April Fools jokes already today, including there being a giant inflatable slide on tops of one of Manchester’s tallest buildings. I was thinking “that sounds a bit dangerous”. But, this curry definitely isn’t an April Fools Joke, that would just be mean.
I really do love my slow cooker, but if you are in a bit more of a hurry, then you can make this on the hob in under 20 minutes. If I have the time though, I would always choose to slow cook it as the flavours really release over time and it makes for a much tastier dish. Plus, the smell after a few hours of cooking is amazing.
You know how I was talking about food perfumes a while back? Well, I think this would be a good contender for that product. I wonder if that is a thing already, or if I should trademark it.
I don’t think we are quite fully ready to move on to summer dishes yet are we? The weather yesterday was beautiful, and today it’s not, so this seems like a fitting recipe for the random weather. Sorry to keep going on about my lack of appetite, but it really is the only thing going on in my life and it’s kind of important to the blog. One of the things I have been able to eat it potatoes, and I have become a little bit potato obsessed. As I am still trying to be as healthy as possible, I have been making sure most of my potato indulgence is sweet potatoes. So, when these beautiful sweet potatoes arrived in my veggie box this week, I wondered what to do with them. It turns out, this curry was the perfect thing to do with them.
I have tried a few food delivery/veggie boxes before and I have never been overly impressed with the quality of them, however when I received my first Bearfaced Groceries box the other day, the first thing I noticed was the excellent quality of the produce. Actually, the first thing I noticed was the size of everything. Seriously, the biggest onions and bananas I have ever seen in my life.
I received the £50 Weekly Bear Essentials box, but a vegetarian version of it and for what you get in it, it is incredibly good value. I am constantly frustrated with the quality of fresh produce in my local supermarket, so getting a vegetable box delivered, and knowing that everything is going to be good quality, is a much better alternative for me. Everything was packaged securely, nothing was bruised or battered and everything I pulled out of the box was greeted with a “oooooh, I want to eat that straight away”. In fact, I ate 2 plums as soon as they came out of the box, as they looked THAT good.
I like that with these boxes you know exactly what you are going to get as well, so you can plan your meals in advance, rather than the box arriving and then thinking “right, what am I going to make with that?”. You don’t have to feel left out, as Bearfaced Groceries are currently offering a massive deal of 50% off your first order and your fourth order free. The offer is for a limited time only though, so get on over there now before it ends. Alsom readers of HHH get 20% off their order when they use the code: DANNIIBEAR20.
It always amazes me that people can think that vegetarian and vegan food isn’t filling, when there are dishes like this. The sweet potato and chickpeas together make it super filling, and still plenty of protein too. I just honestly can’t praise this curry enough. It has the perfect amount of spiciness to it, but that can easily be adapted, and it’s under 300 calories for a big bowl. Serve it with rice, serve it with pita bread, or just grab a spoon and dig in.
I would also recommend stirring some spinach or kale in to it about 20 minutes before it has finished in the slow cooker. Any chance to add some extra greens, right?!
This curry freezes really well too, so make a double or triple batch of it and portion it out and freeze it for some easy weeknight meals, or to take to work with you for lunch.
Ingredients – Serves 2:
– 1 onion, peeled and diced
– 2 garlic cloves, crushed
– 1 tbsp fresh ginger, diced
– 1 small sweet potato, peeled and diced
– 120g cooked chickpeas
– 200ml light coconut milk
– 1.5 tbsp curry powder
– 100ml vegetable stock
– 100ml pasatta
– 5g fresh coriander, chopped
– A pinch of sea salt and black pepper
1) Add a little oil to a frying pan and gently cook the onion, garlic and ginger for 4 minutes, until softened.
2) Put the onion mixture in the slow cooker with the rest of the ingredients and cook on high for 4 hours or low for 6 hours.
3) Serve with wild rice.
Nutritional Information – per person (without rice):
Weight Watchers Pro Points: 8
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**This recipe is commissioned by Bearfaced Groceries, however all opinions are my own**