MY COLOURFUL CREAMY VEGAN CURRY RECIPE

Hi everyone, this is my first fruitsandveggiesmonday with @lenasveganliving, it is basically a curry that tastes similar to pasanda curry. It has loads of different vegetables, black kale, spinach, red pepper, carrot, peas, sweet corn, sweet potato, brocoli, onions, garlic, pumpkin seeds and cashews. The curry is served on a rice mixture, brown long grain, black long grain and lentils. I love this curry because it is healthy and has most of the minerals and vitamins a vegan needs.

To start off I lightly oil the pan and sprinkle some mustard seeds and fennel seeds.

Fry them on a medium heat until they start popping then add pumpkin seeds.

Mix that up and chuck in 2 chopped onions.

Fry until the onions are translucent, then add 2 heaped teaspoons of billion powder or veggie stock in 500ml water.

Then peel and grate a sweet potato and trow it in the mix.

Add 1 teaspoon ground coriander.

Two teaspoons madras curry powder.

One teaspoon chilli powder.

One teaspoon garam masala.

Let it cook for about 15 minutes until the sweet potato is soft, then add mixed veggies, sweet corn, brocoli, peas and corrots.

Let that simmer for about 10 minutes.

Chop up some kale removing stems.

Dump it in.

Let it cook a couple minutes and add the spinach.

To make the sauce creamy you need to soak cashews before hand, I boil water before I start making the curry and let it soak, I use 2 cups cashews and 6 garlic cloves I cover the cashews with boiling water so the cashews are just covered.

Just before I blend it I throw in 20g nutritional yeast flakes, it has added vitamins and minerals, and it tastes awesome.

Then I pour in the cashews.

Mix it up and cook it at a low heat for 5 minutes, then add half a red pepper chopped up.

Then a handful of chopped coriander.

Mix it up and let it stand for 5 minutes and dish up with some rice.

Give it go it is healthy and tasty.