Dinner

Vegan Masala – Vegetable Gluten Free Curry.

This recipe is based on a vegetable masala recipe in Jack Monroe‘s cookbook, A Girl Called Jack. I have made and vegnised a few recipes from the book and am loving the simple and quick approach of the recipes. The recipes in the book are also very budget friendly while still being varied and full of fresh and healthy ingredients.

This vegan masala doesn’t require any complicated or expensive ingredients but still tastes great and is completely free of animal products. As the vegan masala is also gluten free it also ideal for anyone who is following a wheat or gluten free diet. The recipe can be made used fresh or tinned vegetables and I have also made it using potatoes and carrots leftover from another meal. If using leftovers keep an eye on the cooking time as these will be reduced. Using fresh vegetables to make this vegan masala style curry will require a longer cooking than is needed for tinned or leftover veg.

I have created the recipe to serve 4 and it also can be frozen as a whole dish or in portions for a later date. These can then be defrosted and reheated when needed and are great for quick meals or for families where only one member is vegan or vegetarian. The vegan masala can be served with rice or other accompaniments such us cous cous, millet, quinoa. Alternatively it can be eaten with breads such as naan, pitta, chapattis or flatbreads. If you decide to serve the curry with these then it will share between more than the specified four people.

Vegan Masala Curry Recipe

1 onion, chopped
1/2 tsp garlic powder
1 small red chilli, finely chopped (remove the seeds to reduce the heat if desired)
1 tbsp oil
1 tsp ground cumin
500g (17.5oz) of tinned or fresh potatoes, chopped into bite sized pieces
200g (7oz) tinned or fresh carrots, chopped into bite sized pieces
2 tsp dried parsley
2 tsp ground coriander
200ml (7 fl oz) vegetable stock (check for gluten ingredients if using bought, especially if from powder or cubes)
170g (6oz) frozen or fresh peas
1 400g (15oz) can chopped tomatoes
175ml (6fl oz) soya yoghurt

 

1. Gently fry the onion and chilli until softened. Add the garlic and cumin and stir well to combine.

2. Add the potatoes, carrots, coriander and parsley to the pan. Pour over the stock and tinned tomatoes and mix well.

3. Cover and simmer for 30 minutes (or longer if needed for fresh vegetables). If the stock starts to dry out add a little more or water can be used instead.

4. Stir in the peas and cook until tender.

5. Remove the pan from the heat and stir in the yoghurt.

Vegan masala

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