The easiest vegan curry!

In this post I will be showing you how to do the easiest vegan curry. This is perfect for when you have to go food shopping so you only have a few things in your cupboard and the best way to use up leftovers or vegetables that are about to go bad!

What you will need for this recipe:

Mushrooms

Onion

Pepper

Balti Sauce

Rice

Tofu

Optional ingredients:

Spices

Step One: Chop up an onion, it does not need to be diced for this specific recipe - especially since we are sticking to a 'quick and easy' theme. If you are not the biggest fan of onion feel free to dice it instead but personally I believe that this works best with the recipe.

Step two: Once you have chopped up your onion move it to the side of the chopping board, add a wok to the hob with some olive oil and put this on to a medium heat allowing the oil to heat up which should only take a minute, add in the onion and do not forget to stir it when necessary to avoid burning. Proceed to chop up your peppers and mushrooms, i used one green pepper and four mushrooms which is all we had left in our punnet. 

Step Three: When the onions are cooked to your personal preference (I like mine to be cooked a lot) add in the mushroom and pepper to the wok and allow them too cook for around 3 minutes. 

Step four: Add rice to a pan and cook this on a high heat, make sure that you keep your eye on it to prevent it from boiling over. 

Step five: The balti sauce that I used has a spice container on the top, sprinkle this over the vegetables and cook on a medium heat while moving the vegetables around to ensure they are all covered. I like my food to be very flavourful so I also added in a few spices such as curry powder, around 1 level teaspoon. 

Step six: After coating the vegetables in the spices and ensuring that the spice is evenly distributed, proceed to add to the wok the curry sauce. Allow this to heat for a further few minutes, I added in left over tofu from yesterdays stir fry (I will leave the recipe for that below)

Step Seven: Rinse your rice in a sieve over the sink to drain any starch from it and then distribute it out evenly.

Step Eight: Use a large spoon to place the curry on top and serve.

I forgot to take a picture when I had completed the curry and plated so unfortunately this was the best final picture I could take of the final product. 

Extra Step: If like me, you have been struggling to find a vegan naan bread (Most have yogurt or milk in the ingredients, both store bought and from the takeaway) then look no further! I finally tracked down vegan naan bread, it is by a brand called 'Riyas' which is stocked at ASDA but does not seem to be in every branch. I purchased the spicy naan bread. You get three VERY large naan breads in the packet and they are very good, easily one of the best naan breads I have had, including pre-vegan naan bread. I put them in the freezer as soon as I got home so that they would keep for future curries and just defrosted one for this recipe between two of us - they are huge! The naan bread cooks in around 3-4 minutes.


Previous post (Stir fry) - https://charlotteggallery.blogspot.co.uk/2018/03/delicious-and-easy-vegan-stir-fry-recipe.html

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