Best vegan curry - Curry me away...
Updated: Dec 3, 2018
Sorry, I got a bit 'curried' away with entitling this one... Oh no, I can't stop with the curry puns...
It's pretty chilly on the outside, the song 'baby it's cold outside' keeps popping into my head as it is being wildly overused and I wish there were other Christmas songs that were overused... Oh wait, there's a whole host? Great, loads more to get stuck on repeat in my head...
So, back on topic, my top secret curry recipe has been requested, I'm being bullied into submission, I've given in...
You had better use this one wisely guys, I shall post once, and only this once:
I have called this one 'yellow curry'- it's actually green, I just wanted to confuse everyone... Or is it?
1 can chickpeas
1 can tinned toms
1 can coconut milk
1 large white onion, sliced
8 new potatoes halved
1 inch fresh ginger, grated
4 cloves garlic, crushed
2 carrots, peeled and chopped
4 tablespoons mild or medium curry powder (depending on how spicy you want it!)
Juice of 1 lime
2 tbsp date syrup
2 tbsp miso paste (Sainsbury’s does this, other supermarkets available too ;) )
Himalayan sea salt to season.
Boil the new potatoes in salted water till almost soft, drain, leave to one side.
Cook down the onions, garlic and fresh ginger for about 5 minutes until onions are translucent. Remove from heat.
Cook the spices in 4 tbsp olive oil/coconut oil for a couple of minutes. Remove from heat.
In a saucepan with a lid, start to sweat the carrots off in a tsp oil, lid on, stir frequently so they don’t catch, you can add a little water if they start to do this. Cook for roughly 10 mins.
Pour in the tomatoes, coconut milk, add the spices, the onion mixture, lime juice, date syrup and miso paste, the chickpeas and potatoes.
Cook this for 30 minutes to reduce down, it makes it a richer flavour the longer you cook it.
Buy a packet of poppadoms, add fresh coriander and hey presto!! A feast awaits you!
Some interesting facts about miso paste... They are really fascinating, these facts, you're gonna wanna keep on reading...
Miso means ‘fermented beans’ in Japanese. In Japan, people begin their day with a bowl of miso soup, believed to stimulate digestion and energise the body. A traditional ingredient in Japanese and Chinese diets, miso paste is made from fermented soybeans and grains and contains millions of beneficial bacteria- or probiotics, thought to help a wide range of health issues, especially for digestion, absorption and assimilation of nutrients.
Miso is rich in essential minerals and a good source of various B vitamins, vitamins E, K and folic acid. Miso, as a fermented food, it provides beneficial bacteria in our gut that help us to stay healthy, vibrant and happy; good gut health is known to be linked to our overall mental and physical wellness.
A few guidelines...
Miso is considered to be high in salt and should be consumed with the guidelines of no more than 6g per day in mind.
There is much research on the benefits of including soy products in the diet. Although miso is made from soy beans, the quantity consumed is quite small and unlikely to have a profound oestrogenic effect. Soy products are widely produced from genetically modified (GM) soybeans. Try to make sure miso is made from organically grown, not genetically modified, soy beans. The label will also indicate if the miso is gluten free.
Anyway, I do hope you enjoy the curry,
Miso you later... peace,