One of the easiest vegan dishes to make is a curry. The only effort is chopping, and the rest is just mixing things together. Also in my opinion curry is not a fixed recipe, but using a combination of spices according to your own liking. For my vegan dinner tonight I decided to make a simple quick curry with fragrant jasmine rice. All in all I think if you have a few key spices, veggies and tomato sauce, making a quick curry is much easier than ordering from any take away.
For the curry:
1 tsp mustard seeds
1 tsp cumin
1 tsp turmeric
3 cardamum gloves
1 tsp cinnamon
1 tsp garam masala
1 onion
1/2 red pepper
1/2 green pepper
2 carrots
1 leek
1 cup of chick peas
1 tin of chopped tomatoes
1 pac choi
2 tbsp of sugar
salt to taste
4 tbsp of coconut oil
To start off, heat the oil in a large pan. Add all the spices to the oil and fry them until your kitchen is aromatic. Now add onion and leek, and turn down the heat, after about 5 minutes add carrots and peppers, continue to lightly brown them for about 5 minutes. Now add the chopped tomatoes and bring it to boil. After it’s been bubbling away for about 15 minutes add the chick peas, sugar and salt. Let it simmer for another 15 minute and serve with fresh basmati rice.
