In the lunch canteen at my work I'm regularly complimented on my home-cooked meals. But honestly? Most of my packed lunches sound fancier than they are and are pretty easy to make. I also have the same five recipes on rotation.
One of these meals is my basic vegan curry recipe. When I say basic I really mean basic. Most Indian chefs would probably scoff at the idea of this being a curry and there's no way you'd find something so basic in a restaurant. But it's quick and easy to make, completely vegan and makes you look more competent in a kitchen then you actually are. Win-win.
Ingredients:
200ml coconut milk (I used powdered coconut milk)
2 teaspoons curry paste of your choice (I tend to use tikka masala)
half an onion, chopped,
one clove garlic, chopped
one vegetable stock cube
vegetables of your choice (I go for pepper, pea pods and mushrooms)
oil to fry
1. Heat oil in sauce pan
2. Fry the onions and garlic until softened
3. Add the vegetables of your choice, and heat through for about five minutes
4. Prepare your coconut milk powder (mix with water) and combine with the curry paste
5. Add the milk mixture to pan and add the stock cube
6. Bring to the boil
7. Ensure everything has been thoroughly heated through and that the stock cube has dissolved
8. Serve with rice.
Voila! One very basic vegan curry that will impress your co-workers.
