Creamy Curry (vegan)

This makes a large pan full of delicious, creamy curry.

 

Ingredients

• 2 tbsp oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 heaped tsp each of turmeric, coriander, ground cinnamon, and cumin
• 2 tsp of garam masala curry powder
• 3 - 4 carrots, chopped
• 1 large parsnip, diced
• 1 sweet potato, diced
• 8 new potatoes, quartered
• a handful of French beans, chopped
• 1 courgette, diced
• 1 red pepper, diced
• 1 red chilli (to taste), chopped
• 1 small cauliflower, diced
• 2 x 400ml tins coconut milk
• 80g sultanas
• 80g ground almonds

Method

1. Fry the onion garlic in the oil for 5 minutes.
2. Add the turmeric, coriander, ground cinnamon, cumin, and garam masala curry powder. Stir well and add more oil if required.
3. Now add the vegetables. Stir well and cook covered for 5 minutes.
4. Add the coconut milk and bring to the boil. Then cover and simmer for 20 minutes.
5. Finally add the sultanas and ground almonds, and freshly ground black pepper to taste. Carry on simmering for another 15 minutes.

From Sally

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