Katie-Alice Constant shares a vegan curry recipe to die for
This recipe is relatively straightforward and delicious. The creamy rice perfectly balances the tangy and spicy tomato curry. Leftovers will keep in the fridge for a couple of days in an airtight container but the peas will lose their vibrant green colour.
What you need to make the vegan curry
For the curry:
- Olive oil
- 2 large onions
- 3 large garlic cloves
- 750g fresh cherry or plum tomatoes
- 1 tsp English mustard
- 2 tsp garam masala
- 2 tsp turmeric
- Few shakes of cayenne
- 1 tsp of chilli powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 150g peas
For the rice:
- 300g basmati rice
- 400ml coconut milk
- Juice of half a lime
- 4 sliced spring onions
- 1tsp nigella seeds
How to make the vegan curry
- Dice the onions and finely slice the garlic.
- Add a glug of olive oil to a large pan on medium heat and sauté the onion and garlic until softened.
- Wash and half all of your tomatoes and add to the pan.
- Add all of your spices and mustard, mix thoroughly.
- Put the lid on and simmer, stirring regularly until all the tomatoes break down and create a sauce. In the last few minutes of cooking, add the peas and stir through.
- While your tomato curry is cooking, add a glug of oil to a separate pan and add half of the spring onions and the nigella seeds.
- Keep stirring and cook for approximately two mins.
- Add 300g of rice to the pan and stir.
- Add the coconut milk and 600ml of boiling water.
- Stir thoroughly and squeeze in half a lime, then cover and cook for approximately 10 mins or until rice is soft and has absorbed the liquid.
- Once the rice is cooked, stir in the rest of your spring onions.
- Season to taste with salt and pepper, serve with a lime wedge.