Curry of the heart

During discussions about meat-free meals, I have come to learn that many struggle to find alternative dishes that keep well and are truly enjoyable on days after cooking them. Especially when trying to make the transition from a meat-heavy diet towards one that is rich in plant based meals.

For this reason, I bring you another ‘Lunch box’ idea that keeps superduper well. Splendid for busy weekdays. Make a big batch, portion out and enjoy the days after. I became a fan after the very first time of making it. I use glass containers which adds another classy layer to the lunch experience. A hearty vegan meal that shows that a little effort goes a long way! A curry variation from my heart to yours.

15 minutes
preparation time
35 minutes
cooking time
6 portions
filled with yummy curry

Ingredients

  • 1 aubergine, diced
  • 2 red onions, chopped
  • 2 cloves of garlic, finely chopped
  • Thumb sized piece of ginger, finely chopped
  • 400 g potatoes, diced (small pieces)
  • 2 cans of chopped tomatoes
  • 1 teaspoon of ground coriander^
  • ½ teaspoon of ground cardamom^
  • ½ teaspoon of ground turmeric^
  • 1 teaspoons of ground cumin^
  • 3 tablespoons of honey/ agave
  • Salt & pepper to taste
  • Handful natural unsalted cashews
  • Juice of half a lime
  • Fresh coriander (optional)

+ Cooked basmati rice

Method

  1. Finely chop the red onions, garlic and ginger. Add all veggies to a pan with a bit of oil on a medium heat and cook for 3-5 minutes, stirring occasionally.
  2. Meanwhile, chop the aubergine and the potatoes into small pieces.
  3. Once the onion starts to brown, add in potatoes and a generous pinch of salt and all spices. Stir for a short while, allowing the spices to awaken their flavours. Add the diced aubergines and coat in the spices.
  4. Add half a cup of water, pop the lid on and leave to cook for 10 minutes, stirring regularly.
  5. Then, add two cans of chopped tomatoes and stir in the honey and black pepper. Bring to a boil then lower to simmer for about 25 minutes or until potatoes are soft and sauce is finished.
  6. Season to taste, add the juice of half a lime and sprinkle with coriander and chopped cashews to serve.

Enjoy! ❤

Notes

^ In case you don’t have all these spices and are not in the position to purchase all, you can use ground curry powder instead. I’ve done this on multiple occasions and ended up with a great taste.

Thumbs up to The Happy Pear for their Vegan Bombay Potato, Tomato & Aubergine Curry recipe that we tweaked to end up with this simple, hearty bowl of love.

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