Make that vegan curry me! Hey friends :) You should be happy you stepped into The Kitch today because I am about to share one of my favourite recipes with you! While I was back home visiting during Christmas, my family and I joined my best friend, Sarah’s parents for dinner at their lovely home. Sarah’s mom made an amazing dinner for all of us, seriously SO good! Anyway one of the dishes she served was this vegan curry that I fell in love with so I got her to e-mail me the recipe and it is now made quite often in The Kitch! Everytime is different depending on what vegetables I have in the fridge, that’s what’s so great about this recipe you can always change up the ingredients and experiment with different veggies/spices. I apologize beforehand, I didn’t take very many pictures.. Holy who knew curry was so hard to photograph. So not photogenic.
What You Need In The Kitch:
- 2 cups chickpeas – You can use either dried or canned. If you are using dried make sure to soak them overnight then simmer them the next day until tender.
- 1-2 yellow onions, diced
- 5-7 cloves of garlic, diced
- 4-6 small yams, cubed
- 1 tbsp fresh ginger, minced
- salt & peppa to taste
- 1 can coconut milk
- 1 can tomato soup or you can just used diced tomatoes if you don’t have tomato soup. When I made this the other day I just used a diced heirloom tomato.
- 3 tsp cumin
- 4 tsp curry powder
- 2 tsp tumeric
- Mrs. Dash Garlic & Herb
- Dash of red chili flakes (optional)
- 1 can sweet peas
That’s just the basics but like I said you can also add in other veggies like carrots, zucchini, red peppers, mushrooms, etc. It’s also very good when you mix in steamed broccoli at the very end.
Saute the onions, garlic, yams, ginger, salt and pepper in coconut oil for about 15-20 minutes and then add the 1 can of coconut milk and the tomato soup or diced tomatoes. After combining that you can add in your cumin, curry, tumeric and Mrs. Dash. You can also add in the red chili flakes now as well if you want some spice. Let it simmer until all the flavours are blended and the vegetables are tender. Just before serving don’t forget to add the 1 can of sweet peas.
You can eat this curry on it’s own but it’s best served over quinoa or rice! Is your mouth watering because mine sure is.. I wish I had still had leftovers! That’s another thing, this curry is absolutely amaze as a leftover.
See how unphotogenic that is!? I swear to you though it is to die for and you HAVE to try it! I’m so happy I got a chance to post this today before the madness of packing starts again. I’ve taken all my clothes out of my drawers now and kinda just threw them on my floor in a pile. I picked out some stuff that I don’t wear that often that I’m either going to give to the salvation army or my Lola can bring them to the Philippines. But the following pile needs to be packed into my suitcase ASAP. I only have today and tomorrow to get my sh*t together! Yikes..
This picture does not even do the pile justice! It’s so overwhelming and intimidating in real life and there’s even more added to the pile now that I’ve finished doing all my laundry.. As my mom would say, “soos nalang!” So Filipino, haha! SO ya that will be what I’m doing today. I will probably just have a salad for lunch, keep it nice and light. The past week I’ve been making an amaze bowl of raw oats and chia for breaky! Yum, yum, yum! My lovely friend Emma, @roxyfull, has asked for an oats post so that will be coming soon I promise ya girl! Here’s a sneak peek..
Ahh, so yummy, so easy, so fast! You guys will love this one ;) Hope everyone is off to a good Tuesday! I’ll be on and off Twitter today.. come say hi and motivate me to pack!! XO
Love From The Kitch,