With English curry week kicking off today, what better way to start it with this vegan recipe for a spicy curry full of flavour. This dish is low cost, easy to prepare and suitable for nearly all dietary requirements.
1/2 sweet potato, peeled and chopped
1 courgette, chopped
1/2 aubergine, chopped
3 garlic cloves
2 tablespoons medium curry powder
2 tablespoons coconut yogurt
pinch salt and pepper
1 tablespoon turmeric powder
2 red onions, chopped
2 red chilis, chopped
150ml coconut milk
1. In a large saucepan, heat up some olive oil. Add the sweet potato and cook while stirring for 2 mins on a medium heat. Next add the chopped courgette, keep stirring.
2. Add the courgette and then the onions and chili. Using a garlic crusher, add the three cloves of garlic to the mixture, following this with the aubergine pieces.
3. Bringing the heat down the low, carefully add the water, coconut yogurt and milk to this saucepan along with the rest of the spices. Stir this mixture carefully and then place the lid on the curry mixture. Leave this to cook for around 15 mins on low heat, but stir regularly to ensure it does not burn.
4. When all the veg is nice and tender in the pan, take this off the heat and serve with fresh lime.