Real India- Very Vegan Fragrant Curry

Submitted by Chefme

"A bit of improvisation helped me stumble accross a warm, healthy, nutritious curry filled with proteins and exotic (but easy) vegetables."

 

• Ready In: 1hr
• Ingredients: 17
• Serves: 4-6

ingredients

• For spice base blend

• 1 teaspoon garam masala
• 1⁄2 teaspoon cumin seed
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon turmeric

• For curry

• 2 spring onions, finely chopped
• 125 g okra, trimmed and halved
• 1 large courgette, sliced
• 1 small broccoli, in florets
• 1 small aubergine, diced
• 200 g tofu, in small chunks
• 200 g chickpeas, drained and rinsed
• fresh coriander (to garnish)
• 2 tablespoons sunflower oil

• For the spicy sauce mix

• 150 ml coconut milk
• 400 g tinned chopped tomatoes
• 200 g soy yogurt
• sprinkling chili powder

directions

1. Heat the oil and fry all the spices to release their beautiful flavours (30 secs).
2. Add the spring onions and cook for another 30 seconds.
3. Toss in the broccoli and stir for two minutes.
4. Add the splash of coconut milk, and reduce the heat a little.
5. Throw in the okra, courgette and aubergine and stir well.
6. Add the chickpeas, then pour on the sauce.
7. Add the tofu and cook for a minute or so. Then, cover the pan and cook for 30 minutes.
8. To serve, bring back to the boil and garnish generously with chopped coriander.
9. Yum!