Plant-Based Curry Recipes

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3 Easy and Healthy Vegan Curry Recipes Created By Becs FitBites

Creamy Sweet Potato and Chickpea Curry


Recipe:
- 1 red onion 
- 1 red pepper
- Large handful of spinach
- 1 can of chickpeas 
- 1 can light coconut milk
- 150ml coconut milk (alpro)
- 1/2 cup cashews (optional)
- 1/4 cup nutritional yeast (optional) 
- 2 sweet potatoes 

Method:


1) Chop the sweet potatoes into small pieces and roast for 15 mins at 200 degrees.
2) Soak cashews in boiling water for 10 mins.
3) Fry the veg in a large pan (spinach goes in as the last ingredient just before the whole dish is ready) 
4) Add the chickpeas and coconut milk and stir into the veg. 
5) Once the sweet potatoes are roasted pour them into the pan. Add spices (I used chillies, pepper, garlic, turmeric, herbs, paprika and cumin) to make a more curry flavour add some mild curry powder. 
6) Pour the water out of the soaking cashews but keep a little in order for them to blend. Add 1/4 cup nutritional yeast to the cashews and blend them together until smooth. Add this to the curry for an extra thickness (this is optional).
7) Add the spinach at this point and simmer for 3 mins. 


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Low fat Chickpea and Vegetable Curry

Making curries with a coconut yogurt as the base completely reduces the fat content and makes it lighter on the stomach.

Recipe:
-1 tbsp coconut oil
- 1/4 cup carton coconut milk
- 2 cans chickpeas
- 1 pot of coconut yogurt 
- 1/2 cup water
- 2 tbsp boullion powder or 1-2 veg stock cubes
- 1/4 tsp cumin, ginger, garam masala, garlic, turmeric, chillies, pepper, salt 
- 2 tsp hot curry powder
- 2 tbsp nutritional yeast 
- 1 onion 
- 1/2 eggplant 
- 1 pepper
- 2 cups spinach

Method:

Sauté all veg and chickpeas for 6 mins until soft, then pour in the yogurt, and all seasonings. Let simmer for 10 mins and mix occasionally. Next pour the water and alpro milk in and add the brown rice flour to thicken the sauce. Simmer for a further 10 mins. Serve with brown rice.


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Homemade Chickpea Curry

Recipe:
- 1 pot of plain soya yogurt 
- 1 vegetable stock
- 1/4 cup almond milk
- 1/2 cup water
- Mixed herbs, medium curry powder, salt, pepper, cumin, paprika, chillis and bay leaves to taste. 
- 2 cans chickpeas 
- 1 onion
- 1 orange pepper
- Big handful of spinach
- 1 tea spoon brown rice flour/alternative flour

Method:

Sauté all veg and chickpeas for 6 mins until soft, then pour in the yogurt, and all seasonings. Let simmer for 10 mins and mix occasionally. Next pour the water and alpro milk in and add the brown rice flour to thicken the sauce. Simmer for a further 10 mins. Serve with brown rice, roasted butternut squash and greens.