This vegetable curry is packed with earthy flavour from the rich, turmeric coconut sauce and all the wonderful vegetables included. It’s a super easy, quick vegan meal to throw together!
1 White Onion
1 Clove of Garlic
2 Bell PeppersI chose a red and yellow, but you can use whatever you like
1 Aubergine (Eggplant)
1/2 Can ChickpeasDrained and rinsed
2tsp Ground Turmeric
1tsp Ground Cumin
1/2tsp Ground Coriander
1/2tsp Curry PowderYou can increase this if you like your curry hot
2tbsp Golden Sultanas
1can Coconut Milk
Dice all the vegetables into 1/2cm cubes, this will help everything cook evenly.
Add a little olive oil into a large pot and heat on a medium high heat. Add the onion and saute for a few minutes until the onion begins to soften.
Add the garlic, carrots and aubergine and continue to cook for another 5 minutes. Add the remaining vegetables with the spices and stir so everything is coated with the spice. Cook like this for 2-3 minutes to give the spices a chance to release all their flavour.
Add the coconut milk, stir, add a lid, reduce the heat to low and simmer for 20-25 minutes. You can test if the curry is ready by sticking a knife through one of the pieces of carrot, if it’s soft it is done. If it needs longer, just pop the lid back on and keep simmering. Add the sultanas about 5 minutes before the end of the cooking time.
Serve over couscous with some fresh coriander chopped on top!
The curry keeps well in the fridge for 3-5 days in an airtight container. Reheat thoroughly before serving.