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!)

 

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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) All gold x 2
  • 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.

Enjoy!

 

All my love,

Amber

 

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