Veggie Curry

This vegan curry recipe will win most meat-eater over! It’s one of my partner’s favourite dishes and I tell ya, he’s hard to impress!

• 2 tbsp coconut oil
• 2 white onions, finely chopped
• 2 tsp. garam masala
• 3 tsp. cumin
• 2 tsp. chili flakes
• 3 tsp. curry powder
• 2 tsp. coriander powder
• 2 tsp. fennel seeds
• 2 tsp. ginger powder
• 1 tsp. tumeric powder
• 1/2 tsp. cinnamon
• 4 garlic cloves, minced
• 2 tsp of garlic powder
• 1 can full-fat coconut cream
• 1 canned crushed tomatoes or 5 ripe tomatoes, chopped
• 4 cups of homemade veggie stock (the more beans you use the more veggie stock I would recommend)
• 3 cups of dried beans (or tofu or whatever protein you prefer)
• 4 brushed potatoes (cleaned and cut into quarters. The starch of the potatoes will help thicken up the curry sauce)
• 2-4 tbsp of chilli sauce (optional – I tend to add more because I like it spicy)
• Salt to taste (add the salt at the end, you’ll be able to taste how much salt you need once the curry has reduced and thicken.)
• Veggies and cooked Buckinis or rice, to serve

• STEP 1. If you decide to use chickpeas, soak one cup of dry chickpeas with water overnight with a tsp of baking soda. This will make the chickpeas super tender and delicious. With the other dry beans don’t forget to soak them overnight with water and then drain!
• STEP 2 Add 2 tablespoons of olive oil into a pot and finely chopped onion. Sauté until onions are translucent. Then add garlic. Add all the spices to the onions and garlic and sauté until soft and fragrant. Add 1 tbsp of water to mixture and a little water if it looks dry.
• STEP 3 Then add coconut cream and crushed tomatoes
• STEP 4 If you have a slow cooker, add the mixture to slow cooker pot, with the pre-soaked beans, potatoes and veggie stock and stir to combine.
• STEP 5 Let it set in the slow cooker for 8 hours or until beans are tender
• STEP 6 If you don’t have a slow cooker, add the veggie stock, pre-soaked beans and potatoes. Stir until incorporated. Bring to a boil then a simmer for about 30-40 mins, stirring occasionally. Once the stock has reduced, and potatoes are soft/tender it should be ready! (The potatoes will absorb the flavours of the curry, and to be honest they are the best part of the curry!)
• STEP 7 Add salt to taste.
• STEP 8 Serve with rice or buckinis and veggies!