Adaptable One Pot Vegan Curry

Adaptable One Pot Vegan Curry. Healthy, easy & delicious.

4 tbsp neutral oil
1 tsp black mustard seeds
1 tsp cumin seeds
2 medium onions, finely chopped
4 cloves garlic, finely chopped
1 thumb ginger, finely chopped
2 tsp ground cumin
2 tsp ground coriander
2 tsp turmeric powder
½-2 tsp chilli powder (depending on your heat tolerance)

For the bulk ingredients:
1½ 400g/14oz can chickpeas, drained
OR ½ a butternut squash, peeled and cut 1 inch dice, parboiled (see step 6)
OR 1 cup (160g) dried red lentils, rinsed
OR 3 medium baking potatoes, cut into 1 inch cubes, parboiled (see step 6)

For the liquid:
1 400g/14oz can chopped tomatoes
½ 400g/14oz can light coconut milk
½ can water (=200ml/a bit less than 1 cup)
OR ½ 400g/14oz can chopped tomatoes
1 400g/14oz can light coconut milk
½ can water (=200ml/a bit less than 1 cup)

1 large handful baby spinach or curly kale
½ tsp garam masala
a few leaves fresh coriander

View the full recipe at Discover Delicious →