I posted the “Behind-The-Scenes” of me cooking this vegan curry on my Instastories last week and you guys went mad for it! I received tons of messages asking for the recipe, so VOILA! It’s full of delicious vegetables brought to life by a creamy coconut-based curry sauce. I’m excited about this one!
Disclaimer: This was actually the first curry I’ve ever cooked so I honestly wasn’t expecting much from it taste wise (and I wouldn’t be sharing it with you if that had been the case) but hands down, best home-cooked hot dinner I have made! We currently have another two servings in the freezer and a batch ready for dinner tonight.
So satisfyingly tasty, so homely, and super nutritious at that! And you know what, let’s scrap the notion that all curries are super unhealthy and calorie loaded, I purposefully wanted to create a curry dish that was warming, full of rich flavours and gorgeous spices but not chocca-block with calories. I think I’ve struck a really good balance ;)
The only calorie-dense ingredient in the entire dish is the coconut milk, and I even then I used ‘light’ which didn’t compromise on the taste at all. It may go against my normal mantra but summer is coming, and whilst it may not sound super inspirational, calorie intake does matter peeps! Of course, if you’re not in my bikini beach bod countdown boat, full-fat coconut milk away!
I really can’t claim full ownership of this recipe either, I created it based off good old Jamie O’s dish but added in a whole load of other veg and extra ingredients that I think makes it pure perfection! It’s also a recipe for 4, I think any good curry should be made in big batches and I’m all for making your life easier! So even if it’s a meal for one, follow the full recipe and you can freeze the dish in individual portions for another day.
P.s Please don’t let the word curry scare you away! You’ll fly through the dish, promise!
Let me know if you like it by commenting below or tag me on Instagram with the recipe at @leanlivinggirl.
Enjoy guys and girls <3 xxx
- 3 tablespoons Olive Oil
- 2 Large aubergines (total 650g)
- 200g long green beans
- 300g Okra
- 3cm piece of ginger
- 4 cloves of garlic
- 1 white onion
- 2 teaspoons cumin seeds
- 1 tablespoon black mustard seeds
- 1 tsp green curry paste
- 2 dried red
- 2 teaspoons garam masala
- 1 x 400 g tin chopped tomato
- 2 x 400 g tin of light coconut milk
- 1 x 400g
chick peas(240g drained weight)
- Large handful of fresh baby spinach
- ½ a bunch of fresh coriander
- ½ tsp sea salt
- Heat 2 tbs of the oil in a frying pan over a medium-high heat.
- Slice the aubergines into 6ths and then half, slice the okra crossways and fry for to 8-10 minutes until they are golden brown and starting to soften. Set aside.
- Peel and finely grate the ginger and garlic, then peel and very finely slice the white onion. Slice the green beans crossways into thirds.
- Add the rest of the oil to the pan, tip in the cumin and mustard seeds and fry until they begin to pop.
- Lower the heat slightly, add the curry paste and dried
chilliesand fry for 2 minutes. Stir in the ginger and garlic and fry for a further 1 minute.
- Add the sliced onion and green beans along with ½ teaspoon of sea salt, lower the heat and cook for 7 minutes, or until the onion is soft.
- Stir in the chopped tomatoes, garam masala
andcoconut milk. Bring it to a simmer, return the aubergine and okra to the pan. Drain and add in the chickpeas and simmer for 40-50 minutes or until the vegetables are soft but still firm to the bite.
- Stir in the spinach just before serving.
- Finely chop the coriander and sprinkle over the top. Serve with chutney and fresh roti or poppadoms.