With Veganuary coming to an end how about finishing off the month with a fantastic curry. For those of you that are just trying to cut down on meat, a curry is a great way to make the transition.
So, without further delay here are our favourites, in no particular order 😊 including a quick microwave curry, a dhal and an all round curry sauce
Sweet potato, chickpea and spinach curry
This delish curry is great for your eyes and memory into old age plus looks after your bones and blood!
Serves: 4 Preparation: 10 Mins Cooking: 20 Mins Calories: 357 Allergens: None
Ingredients 400g sweet potato, peeled and cut into small cubes 200g tinned chick peas, drained and rinsed 200g spinach, finely chopped 2 medium red onions, chopped 1 tbsp coriander seed, bashed 1 tbsp cumin seeds The seeds of 6 cardamom pods 2 garlic cloves, finely chopped 2 red chillies, halved and thinly sliced 2 tbsp olive oil Salt and pepper to taste 500ml vegetable stock
The nutrients in this simple curry will look after your blood and brain and may also help with symptoms of the menopause!
Serves:4 Preparation:15 Mins Cooking:30 Mins Calories: 287 Allergens:Soya, Mustard, Peanuts, Nuts, Celery, Gluten, Sulphur dioxide
Ingredients 250g extra firm tofu, cut into cubes 2 medium onions, peeled and chopped 2 large carrots, peeled and chopped 2 medium potatoes, peeled and chopped ⅓ tin of sweetcorn, drained 50g kale, sliced 30ml sunflower oil 2tbsp tikka masala curry paste Salt and pepper to taste 3 large tomatoes, chopped 1 litre vegetable stock Click here for method and full nutrition
Red lentil and vegetable curry
Wow, this is off the scale good for you, with 7 nutrients over 70% of your recommend daily allowance (RDA)
Ingredients 120g red lentils 1 medium red onion, sliced 300g potatoes, peeled and cut into 2cm cubes 175g broccoli florets 120g frozen spinach 400ml coconut milk 1tbsp vegetable oil 2 tsp madras curry powder 1 tsp ginger paste 1 tsp garlic paste Salt to taste 100ml water 1 vegetable stock cube A small handful of coriander leaves
This fab vegan curry packs a massive dose of protection for your eyesight and bones and looks after your mental and emotional state
Serves:4 Preparation:20 Mins Cooking:25 Mins Calories: 245 Allergens: None
Ingredients 400g 1 large aubergine diced 200g tinned chick peas, drained and rinsed 200g sweet potato, peeled and cut into small cubes 2 medium onions, chopped 1 tbsp coriander seeds, ground 1 tbsp cumin seeds 2 garlic cloves, finely chopped 2 fresh hot green chillies, halved and thinly sliced, seeds included Salt of pepper to taste 400ml vegetable stock Small bunch fresh thyme Small bunch fresh coriander 2 tbsp olive oil
This fabulous curry is off the scale good for you and ready in 10 minutes!
Serves:1 Preparation:5 Mins Cooking:10 Mins Calories: 400 Allergens: Mustard
Ingredients ½ tin chickpeas ½ sweet potato peeled and chopped into small pieces 1/100g small potato, peeled and chopped 1 cube frozen spinach ¼ small green pepper, seeded and chopped 2 tsp curry powder ½ can tinned tomatoes Salt and pepper to taste
This is a fabulous basic curry sauce can be added to, according to your taste. It will give you support for your immune system, bones, sinews, blood and skin!
Serves:2 Preparation:10 Mins Cooking:25 Mins Calories: 305 Allergens: Mustard, Sulphur dioxide
Ingredients 10g coconut oil 1 tbsp curry powder 2 cloves garlic, peeled and crushed 4 tsp rapeseed oil 270g/2 large red onions, peeled and chopped and chopped 200g tinned tomatoes ½ tsp chilli flakes ½ tsp ground ginger ½ tsp turmeric powder ½ tsp mustard seeds ½ tsp fenugreek powder ¾ tsp garam masala
To give the curry a South Indian flavour add 45g grated creamed coconut. Add crushed peanuts or peanut butter and coconut cream for a Malaysian flavour. Add raisins for a fruity flavour.
I hope you enjoy these curries and if you’re not a vegan, they show you that cutting out meat can still be really tasty, without the need for meat substitutes!
Co-founder, production manager
I'm our communications and marketing person, dealing with social media and copywriting. I also work with Matt and Ric overseeing the design and strategic management of the site.
I'm also the author of the Eva the Hungry Amoeba children's book series (only one so far). You can find it on Amazon.
My favourite foods, shepherds pie and smoked haddock!