A SUPER EASY & DELICIOUS VEGAN INSPIRED CURRY

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In my previous post, I told you all about my amazing adventure out to the Kogelberg Biosphere Nature Reserve where we lived in the most beautiful and minimalistic eco-cabins for a few days. Well, now it is time to share what we ate for our time away! A super easy and ridiculously delicious curry made simple thanks to a few tinned items (I’ll admit) – although easily adaptable to fresh produce (which will be my next agenda for sure!)_W6A5185

All of the ingredients listed below can be swapped out for your favourite alternatives, the options really are unlimited! The chicken can be left out (vegan option which I prefer), beans can be varied or replaced for other legumes, the courgettes could be any veg you prefer, and even the Indian style diced tomatoes can be changed for a freshly made tomato sauce with a few added spices – I mean, could it be any more exciting? A ‘build a curry’ of sorts!

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Ingredients:
  • Onion
  • Garlic
  • Chicken (optional)
  • Black bean
  • Tomatoes
  • Courgette spaghetti
  • Indian style diced tomatoes (curry leaves & spices)
  • Coconut cream
  • Cous Cous
  • Coriander
  • Himalayan pink salt & pepper
  • Extra virgin olive oil

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Method:

Slice the onions, garlic cloves & chicken into the desired sizes

Brown the onions and 4 cloves of garlic in olive oil

Add chicken pieces and par cook until the outside looks ready

Remove the chicken and add the tomatoes, black beans and a further 4 cloves of diced garlic

After 5 minutes add in one tin of the diced tomatoes and let it stew for 5 minutes

Add the chicken pieces back into the pot along with the courgette spaghetti, the second tin of diced tomatoes and the full tin of coconut cream

Season to taste throughout this process

Let the pot stew and stir every few minutes until you are happy with the flavours!

Add chopped fresh coriander to your pot and stir in (the more the better) & don’t forget to sprinkle a bit over the top

Serve with Cous Cous, brown rice, etc.

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This dish can take between 20-30 min cook time and 10 min prep (depending on your dicing skills). A 30-minute curry bursting with flavour, and you can trust that I wouldn’t post a recipe that doesn’t uuuurge me to share!

Thank you to my wonderful friend, Emma van Heyn, for sharing her original recipe with me which I have adapted above.

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