Creamy Vegan Curry

Creamy Vegan Curry

The Teen likes creamy food but she’s never liked cream in food. I kept this in mind when making a curry recently and wondered how it might turn out if I used coconut milk to make a creamy curry. I wanted the creaminess but not the coconut flavour which wouldcoconut not have suited the spice blend and it worked out perfectly once I got the following ratio correct. One tin of tomatoes to one tin of coconut milk was too creamy but two tins of tomatoes to one tin of coconut milk worked out perfectly. It made it a big pot of food so this curry generously feeds six!

It can be served with rice or warmed naan bread. It’s even nice to eat on its own and it freezes well too.

2 tbsp, sunflower oil
1 large onion, chopped finely
2-3 cloves of garlic, chopped finely
2 tbsp, grated ginger
1 red pepper, cut in strips
2 large carrots, diced
4 oz, mushrooms, roughly chopped
2 tins chickpeas, drained and rinsed
1-2 chillis, chopped finely or 1 tsp, minced chilli from a jar
½ tsp, cumin seeds
1 tsp, ground cumin
1 tsp, ground coriander
1 tsp, garam masala
1 tsp, turmeric
2 tbsp, tomato puree
2 tins, chopped tomatoes
1 tin, coconut milk
Sea salt and ground black pepper to season

1. Heat the oil in a large saucepan
2. Fry the onion over a medium heat until soft for about 8 minutes
3. Add the garlic and ginger cooking for another 2 minutes
4. Add the pepper, carrots and mushrooms and cook for 3-4 minutes
5. Add the chickpeas, cumin seeds, ground cumin, ground coriander, garam masala, turmeric and cook for 2 minutes
6. Add the tomato puree and tins of chopped tomatoes
7. Season to taste with salt and pepper
8. Cook for 40 minutes over a low to medium heat
9. Add the coconut milk and heat through just before serving.
10. Serve with boiled rice or warmed naan bread


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