This is my 100th Post! Yay! So, as is traditional on Vegan Vox Blog every Tuesday, here is another tasty vegan recipe...
This is a super quick and easy vegan curry to make on a week night when you need something filling, warming and fast.
Serves 2-3
Ingredients:
2 Carrots
6 Green Beans
Half a packet of Chicken Style Pieces (I use Morrisons)
1 Large Onion
2 Cloves Garlic
1 Red Chilli
1 Tin of Plum Tomatoes
1 Tbsp Apple Cyder Vinegar
1 Tsp Turmeric
1 Tsp Dried Coriander
1 Tsp Cumin
1 Tsp Chilli Powder
1 Tsp Curry Powder
2 Tbsp Tomato Puree
1/2 Pint Water
Olive Oil
Method:
Peel the carrots and slice. Cut the beans into quarters.
Put the carrots and beans into a pan of salted water and bring to the boil. Simmer for 10 minutes then drain and set aside.
Put the garlic and onion into a food processor and pulse until finely chopped. Remove the onions and garlic and put to one side. Place the tinned tomatoes and chilli into the food processor and pulse until smooth.
In a pan, heat some olive oil and add the onion and garlic and stir fry for a few minutes.
Add the chilli and tomatoes to the pan and stir in.
Next add the apple cyder vinegar, tomato puree, herbs and spices to the pan and stir in well.
Add the Chicken Style Pieces to the pan and stir to coat them with the sauce.
Next add the water and bring the sauce to the boil. Simmer for around 5 minutes. Then add in the drained vegetables.
Stir regularly and simmer for around 10 minutes until the sauce has thickened and the chicken style pieces are cooked through.
Once the sauce is thickened serve immediately with your favourite steamed rice.
This curry keeps in the fridge for 48 hours and can be frozen. I often double the quantity and freeze the extra portions for another day.
Eat and Enjoy!
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Big Vegan Love,
VVx
