I got in from work today pretty tired – I haven’t made a meal for myself in ages, I’ve been busy doing things like learning how to knit and watching shitty movies with good friends. Had a fantastic weekend visiting Anaab and Farah and eating poor old Anaab out of house and home, also dancing to Turkish pop and watching Bollywood films. We are almost like a couple actually, and we’ve committed to seeing each other once a month, which is about as good as it gets for me!
So I wanted something quick and tasty to eat with a leftover naan. I know shop bought naan isn’t generally vegan, but I’ve got a fuck ton to use up, and I’m looking into making it for myself. Rumour has it that Home Bargains also has a brand that does vegan naan, so watch this space…
We can all agree that veg prep is the worst, but with tinned veg, you don’t have to. I did use a fresh pepper because I had one lying about, but you could just as easily use frozen pepper.
Tinned Veg Sweet Curry – serves 3/4
- 2 tbsp sunflower/sesame oil
- 1 400ml tin coconut milk (because I hate myself, lighter works fine too)
- 240ml vegetable stock
- 1 tbsp onion powder
- 1 tbsp garlic and ginger puree
- 1 pepper or 2 handfuls of frozen pepper
- 1 tin carrots
- 1 tin mushrooms
- 1 tin peas
- 3 tbsp tomato puree
- 1 tbsp soy sauce
- 1 tbsp Malaysian chilli sauce
- 1 tsp curry powder
- 1 tsp chilli flakes
- 1 tbsp salt
- 1 tsp black/white pepper
- 1 tsp ginger
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp coriander
- 1 tsp coriander leaves
- 1 tbsp sugar (if you like it sweet like me but this is optional, looking at you Barbs)
- 1 tsp lemon juice
- Do the white people thing and fry some spices in a bit of oil – this means the onion powder, cumin seeds, garlic/ginger paste, garam masala and curry powder.
- Add the tinned/fresh veg with another tbsp of oil. Stir until the spices coat the veg.
- Add the vegetable stock, chilli sauce, tomato, soy sauce, salt, sugar, chilli flakes, pepperm turmeric, ginger, coriander, coriander leaves and lemon juice. Stir again and make sure it’s simmering!
- Add the coconut milk, stir to mix thoroughly, and keep bubbling gently for 15-20 minutes, stirring frequently. The amount of time depends on how thick you like your sauce! It’s lovely when mopped up with naan.
I’m going to freeze down two portions of this to have with some more naan later in the week! It might not be Thai curry but it’s good enough for me.