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Vegetable Curry - Recipe

A delightful and fragrant plant based curry that is quick and easy to make. You can even substitute veg ingredients to your preference. Keep it mild or add a chilli for some zing. You can even add some extra protein of your choice.
Price Per Item:
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1 onion, chopped
1 Tbsp olive oil
3 cloves garlic, minced
1 tsp sweet paprika
1 tsp caraway seeds
1 tsp cumin seeds
1 400ml tin chopped tomatoes
500 ml vegetable stock
4 potatoes peeled and chopped into cubes
3 handfuls spinach or kale
Pinch chilli flakes
1 tsp sea salt
Black pepper

Tahini sauce
1 tsp miso
2 Tbsp tahini
1 tsp maple syrup
Juice 1/2 lemon
3 Tbsp water
1 tsp tamari sauce
Pinch sea salt

5 tbsp sunflower seeds toasted
Sprinkle sesame seeds
Chilli flakes
Fresh coriander

Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and the spices and fry for 2- 3 minutes until fragrant. Next add the tomatoes and stir to combine. Cook for 10 minutes and then add the vegetable stock and potato.
Simmer for 20 minutes or until the potato is soft. Finally add in the spinach and season with black pepper, salt and chilli to the pan and simmer for a few minutes until the spinach is wilted.
Add all the ingredients for the tahini sauce to a jar and stir to combine

Recipe by Bronwyn Darne 

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